• Skip to main content
  • Skip to primary sidebar
Pink Owl Kitchen
menu icon
go to homepage
  • Summer
  • Recipes
  • About
  • Work w/Me
  • Saucy Cookbook
  • E-Book
subscribe
search icon
Homepage link
  • Summer
  • Recipes
  • About
  • Work w/Me
  • Saucy Cookbook
  • E-Book
×
  • Jalapeño cheddar cornbread with spicy honey butter fresh out of the oven.
    Jalapeño Cheddar Cornbread with Spicy Honey Butter
  • Photo of creamy cheesy corn casserole baked with cheddar and chives.
    Creamy Cheesy Corn Casserole
  • Buttermilk biscuit breakfast casserole serving on a plate.
    Buttermilk Biscuit Breakfast Casserole
  • Brown butter pistachio chocolate chip cookies on a baking sheet.
    Brown Butter Pistachio Chocolate Chip Cookies
  • A serving of million dollar spaghetti on a white plate.
    Million Dollar Spaghetti Bake
  • A pan of shrimp and sausage jambalaya, packed with vibrant colors, bold Cajun spices, and hearty ingredients on a tabletop.
    How to Make Shrimp and Sausage Jambalaya (One Pot Meal!)
  • 17 Delicious Easter Side Dishes
  • cajun shrimp boil on a large platter.
    Cajun Shrimp Boil
  • vegan southern collard greens in a white bowl sitting on a cutting board.
    Vegan Southern Collard Greens
  • Cajun oven baked sweet potato fries on a wooden cutting board.
    Cajun Oven Baked Sweet Potato Fries
  • buffalo catfish slider held in a hand.
    Buffalo Catfish Sliders
  • Eggnog pie in a glass baking dish on a table top.
    Creamy Eggnog Pie
Pink Owl Kitchen » Recipes » Soups » Harvest Vegetable Soup

Harvest Vegetable Soup

Published: Sep 30, 2020 · Modified: Jul 17, 2022 by Ashley · This post may contain affiliate links

Jump to Recipe Print Recipe

This hearty, fall-ready Harvest Vegetable Soup soup is chocked full of delicious veggies including chopped sweet potato, butternut squash, fire-roasted diced tomatoes, and more!

overhead shot of harvest soup in a white bowl with a floral linen underneath.

Every fall season I look forward to cozy soups and stews packed full of fall flavors and vegetables. There's just nothing like having a big bowl of warm soup while there's a crisp breeze in the air and the leaves are changing colors all around you. It makes me feel all cozy and warm inside! This Harvest Vegetable Soup is my first soup recipe of the season and it delivers on all the cozy fall feels.

Soups are probably one of my favorite things to make because of how laid-back and forgiving the cooking process is. You can chop the vegetables as you go and there is no need for exact measurements of anything.

You can add a little more of this or that and improvise as you create. I almost always find myself adding an ingredient or two that I didn't plan to include when making soups. Soups also make excellent leftovers! Keep reading to learn about my favorite food storage containers for soups like this Harvest Vegetable Soup.

harvest vegetable soup

How to Make This Soup

As with any vegetable soup, the most labor-intensive part is chopping all those nutritious veggies. I find vegetable chopping to be a bit therapeutic, but I know that may not be the case for everyone.

First, chop your onion, garlic, sweet potato, squash, and carrot. You just want a rough chop on the onion and a fine mince on the garlic. Peel the sweet potato and butternut squash and chop them into small cubes.

veggies

Heat two tablespoons of extra virgin olive oil or butter in a heavy-bottomed stockpot or dutch oven over medium-high heat. Once the oil is hot, add the onion, sweet potato, and squash to the pot. Cook for 2-3 minutes until onion begins to soften.

Add garlic and thyme and cook until garlic is fragrant, about another minute. Add vegetable stock to the pot and stir to break up any bits stuck to the bottom.

Roughly chop your portabellas and add them, along with the diced tomatoes, to the pot and stir to incorporate all ingredients. Season your soup with smoked sea salt, black pepper, garlic powder, paprika, dried basil, dried oregano, chipotle pepper, and cayenne pepper. Add bay leaves and give the soup a good stir.

Reduce heat to medium and cover the pot. Simmer for 10-15 minutes, stirring occasionally. While the soup is simmering, wash and chop your kale, removing any tough stems.

After 10 minutes, check the tenderness of the sweet potatoes and squash and add more cooking time if needed. Also add salt and pepper to taste at this point along with a couple of dashes of hot sauce, like Franks (optional).

Once sweet potato and squash are tender, add in the kale and stir to combine. Cook until kale is wilted. If you like your soup to be a little tighter, add in the cornstarch slurry at this time and stir until the soup thickens.

Remove bay leaves and serve soup immediately with crusty bread if desired.

overhead shot of vegetable soup in dutch oven with ladle on the side of the pot.

Tips for Storing This Soup

Harvest Vegetable Soup keeps beautifully for up to 5 days when stored in an airtight container such as a NEW! Ello Duraglass™ Food Storage Rounds. I always make pretty big batches of soup on the weekend and store and reheat leftovers for lunch throughout the week.

Ello's 7 cup round container keeps my leftover soup fresh for days with its leak-proof lid with air-tight locking tabs. To pack a ready-to-go lunch for the next day, I fill a 2 or 3 cup Ello round container with soup and simply heat soup in the container when ready to enjoy.

harvest vegetable soup

Ello's containers come with a protective silicone sleeve that acts as a built-in trivet, and there's no need to remove the sleeve when reheating or washing! The crystal clear lids allow you to see exactly what's inside the container without opening it.

Staying on track with my health and nutrition goals throughout the week is very important to me. Thanks to Ello Duraglass™ Food Storage Rounds and hearty, nutritious recipes like this Harvest Vegetable Soup, sticking to my goals just became a lot easier and it can for you too!

harvest vegetable soup
harvest vegetable soup

You Will Also Love These Delicious Soup Recipes!

  • Creamy Cajun Shrimp and Corn Chowder
  • Creamy Sweet Potato Soup
  • The Best Chunky Chili

📖 Recipe

harvest vegetable soup

Harvest Vegetable Soup

Ashley Boyd
This hearty fall soup is packed full of veggies including chopped sweet potato, butternut squash, fire roasted diced tomatoes and more!
4.43 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine American
Prevent your screen from going dark
Servings 8 servings
Calories 123 kcal

Ingredients
  

  • 2 tablespoon extra virgin olive oil or butter
  • 1 medium onion - chopped
  • 1 medium sweet potato - peeled and cut into small cubes
  • half of a medium butternut squash - peeled and cut into small cubes
  • 3 cloves garlic - minced
  • 1 tablespoon fresh thyme leaves - removed from stem
  • 1 32 oz carton of vegetable stock
  • 3 large portabella mushrooms - roughly chopped
  • 1 15 oz can of fire roasted diced tomatoes
  • 1-2 teaspoon of smoked sea salt
  • salt and black pepper to taste
  • 2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½-1 teaspoon chipotle pepper
  • ½-1 teaspoon cayenne pepper
  • 3 fresh bay leaves
  • Hot sauce - such as Franks Red Hot
  • 1 bunch of kale - washed and chopped, tough stems removed
  • Cornstarch slurry (optional) - 2 tablespoon each or cornstarch and water combined into a thin paste
  • 1 large carrot - sliced into discs

Instructions
 

  • Heat two tablespoons of extra virgin olive oil or butter in a heavy bottomed stock pot or dutch oven over medium high heat. Once oil is hot, add the onion, sweet potato, squash and carrot to the pot. Cook for 2-3 minutes until onion begins to soften. Add garlic and thyme and cook until garlic is fragrant, about another minute. Add vegetable stock to the pot and stir to break up any bits stuck to the bottom.
  • Add chopped portabellas, along with the diced tomatoes, to the pot and stir to incorporate all ingredients. Season your soup with smoked sea salt, black pepper, garlic powder, paprika, dried basil, dried oregano, chipotle pepper and cayenne pepper. Add bay leaves and give the soup a good stir.
  • Reduce heat to medium and cover the pot. Simmer for 10-15 minutes, stirring occasionally. While soup is simmering, wash and chop your kale, removing any tough stems.
  • After 10 minutes, check the tenderness of the sweet potatoes and squash and add more cooking time if needed. Also add salt and pepper to taste at this point along with a couple dashes of hot sauce, like Franks (optional). Once sweet potato and squash are tender, add in the kale and stir to combine. Cook until kale is wilted. If you like your soup to be a little tighter, add in the cornstarch slurry at this time and stir until soup thickens.
  • Remove bay leaves and serve soup immediately with crusty bread if desired.

Notes

Start with the lower amount of each spice and add more to taste.

Nutrition

Serving: 1serving | Calories: 123kcal | Carbohydrates: 21.1g | Protein: 2.9g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 372mg | Potassium: 349mg | Fiber: 3.8g | Sugar: 5.3g | Calcium: 79mg | Iron: 1mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

More Soups

  • Cajun potato soup in a bowl sitting on top of a cutting board.
    Creamy Cajun Potato Soup
  • Southern homemade chicken and dumplings in a white bowl.
    Southern Homemade Chicken and Dumplings
  • overhead shot of creamy cajun shrimp and corn chowder in a white bowl on a wooden surface. Bowl of salt and chopped green onions in top left and bottom right of shot.
    Creamy Cajun Shrimp and Corn Chowder
  • chicken and sausage gumbo with rice in a blue bowl.
    Authentic Chicken and Sausage Gumbo

Reader Interactions

4.43 from 7 votes (7 ratings without comment)

Share Your Thoughts! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Ashley boyd leaning over counter in the kitchen.

HEY Y'ALL!

I’m Ashley, the wife, mama, and heart behind Pink Owl Kitchen. Cooking brings me so much joy, and I love sharing the comforting Southern flavors that shaped my childhood. My hope is that each recipe fills your home with warmth, love, and the sweet presence of Jesus.

More about me →

Featured In

Summer Side Dishes

  • A serving of creamy southern baked mac & cheese on a serving spoon.
    Creamy Southern Baked Mac and Cheese (Soul Food Recipe!)
  • Photo of a serving of southern squash casserole on a serving spoon.
    Southern Squash Casserole
  • Southern baked beans in a cast iron skillet with a wooden spoon.
    Southern Baked Beans
  • Southern hush puppies in a metal baking pan with a blue linen underneath on top of a white surface.
    Southern Hush Puppies Recipe
  • Southern deviled eggs arranged on a serving platter.
    Southern Deviled Eggs
  • Cajun potato salad in a white bowl sitting on top of a wooden surface.
    Cajun Potato Salad

Trending Recipes

  • Southern candied yams in a white baking dish with a wooden serving spoon.
    The Best Southern Soul Food Candied Yams (w/ Video!)
  • Chocolate Cream Cold Brew (Starbucks Copycat)
  • Cajun dirty rice with smoked sausage in a white bowl.
    Cajun Dirty Rice with Smoked Sausage
  • brown sugar glazed chicken in a cast-iron skillet.
    Easy Brown Sugar Glazed Chicken
  • southern oven fried catfish on a wooden cutting board.
    Oven Fried Catfish
  • Hot honey chicken thighs on a black plate sitting on top of a white wooden surface.
    Hot Honey Chicken Thighs

Get your copy of my first cookbook, Saucy, now!

cover of the cookbook, Saucy, by Ashley Boyd.

Footer

↑ back to top

  • Privacy Policy and Disclaimers
  • Accessibility Policy
  • Sign Up! for emails and updates
  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Pink Owl Kitchen LLC, all rights reserved

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.