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Autumn Vegetable Soup

  • Author: Joscelyn Abreu
  • Total Time: 45 mins
  • Yield: 6-8 servings 1x


A warm and flavorful vegetarian soup full of fall vegetables and fiber-rich beans. Substitute extra veggies for the beans in a whole30/paleo diet. It’s a simple and healthy dinner that can be ready in under in hour.


  • 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
  • 12 bay leaves
  • 2 teaspoons Herbes de Provence or italian seasoning
  • pinch of allspice, optional
  • 45 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
  • 1/4 cup fresh parsley, chopped (optional)


  1. 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.
  2. 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.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Main, Gluten-Free, Vegan