🍁 Daily Chuckwagon Recipe Autumn Harvest Vegetable Soup 🥕🍠🍅

Autumn Harvest Vegetable Soup 🥕🍠🍅

Ingredients:

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 3 carrots, peeled & sliced

• 2 stalks celery, chopped

• 1 medium sweet potato, peeled & cubed

• 1 can (14.5 oz) diced tomatoes

• 4 cups vegetable or chicken broth

• 1 cup corn (fresh, frozen, or canned)

• 1 cup green beans, chopped

• 1 cup cabbage, shredded

• 1 tsp thyme

• ½ tsp rosemary

• ½ tsp smoked paprika

• Salt & black pepper, to taste

• Optional: 1 can (15 oz) white beans or chickpeas for extra protein

• Garnish: fresh parsley or grated parmesan

Instructions:

1. In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.

2. Add sweet potato, tomatoes, broth, corn, green beans, cabbage, thyme, rosemary, paprika, salt, and pepper. Stir well.

3. Bring to a boil, then reduce heat and simmer 30–35 minutes until all vegetables are tender.

4. Add beans if using and cook 5 more minutes.

5. Taste and adjust seasoning as needed.

6. Serve hot, garnished with parsley or parmesan.

🍂 Cozy, wholesome, and budget-friendly — this bowl of goodness tastes like fall in every spoonful!