Fall Vegetable Soup

Doreen Fish


Not sure where I found this recipe but was looking for one to use up all the veggies that were starting to go soft in my fridge.This soup is a great "fridge cleaner". Use whatever vegetables you have but I love butternut squash in this soup even though my husband says he doesn't like it he loves this soup!!LOL


★★★★★ 2 votes

Lots for us
30 Min


  • 2 Tbsp
    olive oil
  • 3 medium
    carrots, medium diced
  • 1 large
    onion, diced
  • 2 clove
    garlic, minced
  • 2 c
    diced butternut squash
  • 1/4 tsp
    allspice, ground
  • pinch
    crushed chilies or cayenne
  • 1 qt
    chicken broth
  • ·
    salt and pepper to taste
  • 1 can(s)
    14.5 oz diced tomatoes
  • 4 sprig(s)
    fresh thyme
  • 2 c
    lightly packed coarsely chopped kale
  • 1 c
    chickpeas, cannellini beans or mixed beans (i like to use mixed, myself)

How to Make Fall Vegetable Soup


  1. Heat the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, chilies, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas (or beans) and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and pepper
  2. You can double this recipe or half it...use different vegetbles and it still taste great on a cold winter morning or a brisk fall day.
    Garnish with a shaving of Parmesan if desired.

Printable Recipe Card

About Fall Vegetable Soup

Course/Dish: Bean Soups Vegetable Soup
Other Tag: Quick & Easy

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