Recipe courtesy of Kelsey Nixon
Episode: Fall Pantry
Save Recipe Print
Rustic Fall Vegetable Soup
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.

Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.

Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Vegetable Noodle Soup

Recipe courtesy of Food Network Kitchen

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Slow Cooker Chicken and Vegetable Soup

Recipe courtesy of Food Network Kitchen

Sauteed Vegetables

Minestrone Soup

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories