Rich and hearty autumn vegetable soup full of autumn vegetables and fiber-rich beans. This simple meal is free of gluten, grains, and dairy!
I’m one of those weirdos who likes to eat soup year round. It could be a hundred degrees outside and I’ll go in and make a big pot of soup for lunch. I guess you could say it’s as weird as drinking hot coffee throughout the day, which many of us are guilty of as well. 😉
I love chunky soups that are full of hearty vegetables. They’re not only filling, but they’re a great way to get some veggies into my kids. They also help clean out the produce drawers of my fridge—perfect way to use up your soon-to-expire veggies!
Sweet butternut squash, tender potatoes, and green, leafy kale bites soak up all of that delicious broth and become little flavor bombs in your mouth.
The nice thing about soups like this is that you can easily customize them to use your favorite veggies or what you happen to have on hand. Use swiss chard instead of kale, sweet potatoes instead of russet, or carrots instead of butternut squash…the possibilities are endless!
The only thing that makes this soup better is a side of warm, crusty bread. Oh, so good! I hope you add this to your weekly menu, and please, don’t forget to tag me on Instagram if you snap a pic! Happy fall, everyone!
- 2 tablespoons avocado or coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups russet potato, peeled and chopped (sweet potato can be used instead)
- 2 cups butternut squash, peeled and chopped (sweet potato, carrots, or another winter squash can be used instead)
- 14.5 oz can diced tomatoes, undrained
- 64 ounces low sodium vegetable or chicken broth
- 1-2 bay leaves
- 2 teaspoons Herbes de Provence or italian seasoning
- pinch of allspice, optional
- 4-5 cups (1 bunch) kale or swiss chard, tough stems removed and leaves roughly chopped
- 2 cans Red Kidney or Cannellini beans, drained and rinsed (I used one of each. Substitute 2 cups of extra veggies in the place of these beans if paleo/whole30)
- salt and pepper, to taste
- ¼ cup fresh parsley, chopped (optional)
- Heat oil in a large pot over medium-high heat. Add onion, garlic, potato, squash and a generous pinch of salt and pepper and sauté for 4-5 minutes. If omitting beans in a whole 30/paleo diet, add 2 cups of extra veggies (like chopped carrots, sweet potatoes, or winter squash) now.
- Add kale and sauté until wilted. Add the whole can of diced tomatoes, beans, broth, bay leaves, and herbs/spices. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer 5-6 minutes, until potatoes/squash have softened. Season with additional salt and pepper, as needed. Serve warm with fresh parsley sprinkled on top.
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