Description
A collection of the best fall soups and stews to warm you up.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 1 teaspoon thyme
- 1 teaspoon sage
- Salt and pepper to taste
- 1 can white beans, drained
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth and pumpkin puree. Mix well.
- Season with thyme, sage, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add white beans and cook for an additional 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- This soup can be made ahead and stored in the fridge.
- Freeze leftovers for a quick meal later.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: best fall soups, fall stews, pumpkin soup, hearty soups