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Fall Harvest Vegetable Soup

Fall Harvest Vegetable Soup

A hearty soup with fall vegetables, including carrots, onions, zucchini and corn.
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1/2 large sweet onion, chopped
  • 4 tablespoons canola oil
  • 6 cups tomatoes, (about 8 medium whole tomatoes)
  • 1 cup green beans, fresh
  • 1 cup carrots, cut into matchsticks
  • 1 quart water
  • 2 teaspoons dried Oregano
  • salt and pepper to taste
  • 1 1/2 cups sweet corn, removed from cob
  • 1 medium yellow bell pepper, seeded and chopped
  • 1 small zucchini, chopped
  • 15 ounces butter beans, or lima beans
  • 1 cup Ditalini pasta

Instructions

  • In a large soup pot, heat the canola oil and add the onion. Cook over medium heat for 5-7 minutes. Add the tomatoes. Simmer for about 10 minutes to begin to break down the tomatoes. Do not worry about peeling the tomatoes, the skins will float to the top as the soup cooks, making it easy to remove them.
  • Add the water, green beans, carrots, dried oregano, and salt and pepper to taste. Stir, cover and simmer for 10 minutes.
  • Add the butter beans, sweet corn, yellow pepper, zucchini and Ditalini pasta. Cover again and simmer for 8-10 minutes until the pasta is tender. Stirring occasionally. Add more salt and pepper if needed.

Equipment

  • 1 Dutch oven or large soup pot

Notes

I hope you try this soup with cornbread and butter...so good! Ladle the leftover soup into containers and store in the refrigerator or freeze in plastic bags for use later this winter. It also makes a great lunch the next day.

Nutrition

Calories: 358kcalCarbohydrates: 56gProtein: 13gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 44mgPotassium: 1107mgFiber: 10gSugar: 12gVitamin A: 5079IUVitamin C: 68mgCalcium: 63mgIron: 3mg