Can I Make Hearty Autumn Vegetable Soup Vegetarian?

Yes. To make Hearty Autumn Vegetable Soup vegetarian, simply use vegetable broth instead of chicken broth. The chickpeas provide plant-based protein and a satisfying texture, so the soup remains filling without meat. For a vegan version, use vegetable broth as well and make sure any toppings or side dishes you serve with the soup are dairy-free.

Can I Freeze Hearty Autumn Vegetable Soup?

Yes, Hearty Autumn Vegetable Soup freezes very well, making it an excellent meal-prep recipe. Let the soup cool before transferring it into freezer-safe containers, leaving a little space for expansion. Thaw the soup in the refrigerator before reheating when possible. It may become thicker after freezing, so add a splash of water or broth while reheating until it reaches your preferred consistency.

What Can I Substitute for Chickpeas?

If you do not have chickpeas or simply prefer another bean, try cannellini beans, great northern beans, kidney beans, or another canned bean you enjoy. Drain and rinse canned beans before adding them. White beans are particularly good in this autumn vegetable soup because their creamy texture complements the sweet potato and tomato broth.

Easy Hearty Autumn Vegetable Soup for Cozy Days

Name: Hearty Autumn Vegetable Soup
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 2 Spanish onions, peeled and diced; 2 large carrots, peeled and diced; 6-8 stalks celery, peeled and diced; 1 parsnip, peeled and diced; 1 sweet potato, peeled and diced; 2-3 cloves garlic, finely minced; 1 large (28-ounce) can crushed tomatoes; 1 can chickpeas, drained and rinsed; 1/4 cup fresh parsley; 4 cups chicken or vegetable broth; 6 cups water; 4 teaspoons kosher salt; Black pepper, to taste

Description

Hearty Autumn Vegetable Soup is a warm and satisfying cold-weather soup made with carrots, celery, parsnip, sweet potato, tomatoes, chickpeas, fresh parsley, and savory broth. It is packed with tender seasonal vegetables, easy to prepare, freezer-friendly, and perfect for fall and winter meals.

Ingredients

Scale

3 tablespoons olive oil
2 Spanish onions, peeled and diced
2 large carrots, peeled and diced
6-8 stalks celery, peeled and diced
1 parsnip, peeled and diced
1 sweet potato, peeled and diced
2-3 cloves garlic, finely minced
1 large (28-ounce) can crushed tomatoes
1 can chickpeas, drained and rinsed
1/4 cup fresh parsley
4 cups chicken or vegetable broth
6 cups water
4 teaspoons kosher salt
Black pepper, to taste

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Instructions

Heat the olive oil in a large soup pot over medium-low heat.
Add the diced onions, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are slightly softened and aromatic.
Add the parsnip, sweet potato, garlic, crushed tomatoes, chickpeas, parsley, broth, water, kosher salt, and black pepper.
Increase the heat and bring the soup to a boil.
Once boiling, reduce the heat to low and simmer uncovered for about 2 hours, or until the vegetables are tender and the broth has thickened.
Check the soup occasionally while it simmers. If too much liquid evaporates, add additional water until the desired consistency is reached.
Taste and adjust the salt and black pepper as needed.
Serve the Hearty Autumn Vegetable Soup hot.

Notes

Use vegetable broth instead of chicken broth for a vegetarian version.
The soup freezes well and can be divided into individual portions for convenient make-ahead meals.
The soup may thicken during storage or freezing. Add a little water or broth when reheating if necessary.
Cannellini beans, great northern beans, kidney beans, or another canned bean can replace the chickpeas.
For a thicker consistency, mash a few pieces of sweet potato and chickpeas into the broth near the end of cooking.
Keep the vegetables relatively uniform in size so they cook evenly.

Prep Time: 20 minutes
Cook Time: 2 hours 10 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 8g
Sodium: 980mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg