Fall Vegetable Soup

Fall Vegetable Soup

Isn’t this a pretty soup? And not only that, it’s good for you, too. And did I mention tasty? Yes, this soup is a triple threat!

I love this soup because it’s good food and I just feel good eating it. I love the hint of allspice, which is perfect for Fall. I love that I can make it anytime with whatever odds and ends of vegetables happen to be in my fridge. I think you’ll love it, too, so I wanted to share it.

Fall Vegetable Soup

My soup features carrots, parsnips, butternut squash, tomatoes, kale and mixed beans (which includes chickpeas, black, kidney and navy beans)

Cook’s Notes: This is a wonderful Fall soup that you can adapt to what vegetables you happen to have handy, so this soup is a great “fridge cleaner”. I’d really recommend the butternut squash though, as it’s lovely in this soup. Be sure to taste and add additional seasoning at the end, if necessary.



  • This soup is gorgeous! I love all of the beautiful fall colors. It sounds delicious as well. :)

  • Mary says:

    That is one BEAUTIFUL looking soup… and it sounds delicious! Great pictures! This has been bookmarked!
    Mary xo
    Delightful Bitefuls

  • Jennifer says:

    Thanks so much, Betty and Mary.

  • Oh yes! This soup really does look good. I can just imagine what the taste is like. Looks DIVINE! Just BEAUTIFUL for this season!

  • Jennifer says:

    Thanks Joudie and thanks for leaving the link to your blog as well. I’m enjoying reading it!

  • Helene says:

    I have just discovered your blog. I just moved to Ontario from BC. What a great blog. Love the context. I like cooking with the seasons. This soup sounds perfect right now.

  • Jennifer says:

    Thank you, Helene. Welcome (back?) to Ontario! I enjoyed reading your adventure on your blog.

  • Carrie says:

    The picture caption mentions parsnips, which I love, but I don’t see mention of them in the recipe? Not that it would need them as is it looks wonderful and quick, but would add another lovely complexity!

  • Jennifer says:

    I threw in a chopped parsnip into my soup, Carie that wasn’t in the original recipe. I didn’t include it in the actual recipe as the soup itself is really made for throwing extra stuff into and the list of possibilities is endless.

  • Linda says:

    My niece just made this at her fall/housewarming party (she used vegetarian bouillon cubes)…it tastes as delicious as it looks!!!!! The flavors and textures w/ the veggies and beans was incredible. Can’t wait to make it!!!

  • Tony says:

    Hello, I love vegetable soup, I am a bad cook, I tried this recipe, but my vegetables were:
    Cauliflower, butter squash, celery, baby carrots, white onion,garlic and finally 1 can of peach cream corn. The soup came out tatsting sweet :(. Help, what did I do wrong. was it the corn??

    • Jennifer M says:

      Hi Tony, yes, I’d say the cream corn was the culprit. That stuff is surprisingly sweet! I’d just stick with the usual vegetables (even if you have just a few varieties around, just use lots of them!). If you prefer your soup a little thicker/creamier, try pureeing a bit of it and adding it back in to the soup (even a few presses with a potato masher will work) and/or, just stir in a bit of cream or milk right near the end. Hope that helps. Don’t despair. Cooking is a lifelong learning experience and trials and errors.

  • Maggie says:

    Found this on Pinterest and made it for dinner tonight (it’s Fall here in Australia) and it was delicious! Thank you!

  • Kathy says:

    Wow! Jennifer, this soup is awesome! I have made it twice in the last week and even took it to someone who needed a meal and they loved it!

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