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To create the perfect Autumn's Bounty Harvest Vegetable Soup, the key is to add vegetables in stages, allowing each to retain its unique flavor and texture. Start with heartier vegetables like carrots, onions, and celery, which form the aromatic base of the soup. Sauté them in olive oil over medium heat for about 5-7 minutes until they begin to soften and the onions turn translucent. This initial step is crucial as it layers the foundation of flavor that will carry through the entire dish.

Harvest Vegetable Soup

Warm up this fall with a comforting bowl of Autumn's Bounty Harvest Vegetable Soup. Packed with vibrant seasonal veggies like carrots, butternut squash, and kale, this recipe celebrates the essence of autumn while offering numerous health benefits. Sauté aromatic onions and garlic to create a flavorful base, and enjoy the blend of fresh ingredients that nourish both body and soul. Perfect for family gatherings, this soup invites warmth and connection around the table. Embrace the season's bounty with every satisfying spoonful.
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup butternut squash, peeled and diced

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes with their juice

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup kale or spinach, chopped

2 tablespoons fresh lemon juice

Fresh parsley, finely chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.

    Add the Vegetables: Increase the heat slightly and add the diced carrots, celery, bell pepper, zucchini, and butternut squash. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are just beginning to soften and develop some color.

      Incorporate Green Beans & Tomatoes: Stir in the trimmed green beans and the can of diced tomatoes with their juice. Mix everything thoroughly to combine.

        Pour in the Broth: Add the vegetable broth to the pot, raising the heat to bring the mixture to a gentle boil.

          Season the Soup: Once boiling, reduce the heat to low. Stir in the dried thyme, basil, smoked paprika, and season with salt and freshly ground black pepper to taste. Allow the soup to simmer uncovered for 20-25 minutes, or until all the vegetables are tender and the flavors meld together beautifully.

            Finish with Greens: Add the chopped kale or spinach along with the fresh lemon juice, stirring to combine. Simmer for an additional 5 minutes, or until the greens are just wilted and vibrant in color.

              Serve & Garnish: Taste the soup and adjust the seasoning as needed. Ladle the warm soup into bowls and top with fresh parsley for a bright finish.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                  - Presentation Tips: Serve with a slice of crusty bread on the side for dipping, and consider a sprinkle of additional smoked paprika over the top for a pop of color.