Harvest Vegetable Bean Soup

A hearty and healthy vegetable bean soup, featuring lots of Fall vegetables. A perfect way to celebrate harvest vegetables.

We are having some beautiful Fall weather here in Muskoka. The leaves are changing colour quickly and despite frost in the mornings, the days are warming up to perfect sweater weather. It's a great day for soup and what could be better than a soup that celebrates the wealth of fresh, local vegetables still available at the market.

This healthy harvest soup features white beans with onions, carrots, butternut squash, oven-roasted roma tomatoes and spinach. I sauteed a bit of pancetta with the vegetables, but that's totally optional. In the background is a bit of heat, from a red chili pepper and some cayenne, along with some other herbs.

Cook's Notes

You can make this soup with vegetable or chicken broth. I prefer the chicken for the flavour, but vegetable broth is great for a vegetarian option.

If you have the time, you can cook dried white beans ahead or use canned, for a quicker soup.

If you happen to have some left-over chicken, it would be a perfect addition to the pot.

Serve this with a crusty bread for a hearty and healthy lunch or dinner.

Top Tip! If you'd like a thicker soup, puree it a bit with an immersion blender (just a bit, so you still have some chunks of vegetables) or if you don't have an immersion blender, remove about 2 cups, run through the blender and return to the soup.

Stir in the chopped, roasted tomatoes and spinach and cook, stirring, just until the tomatoes are warmed and the spinach is wilted.

Taste and adjust seasoning as needed. Be sure to salt sufficiently to really bring out the great flavours.

Harvest Vegetable and Bean Soup

This is an easy, delicious and healthy soup, adaptable to any combination of fresh vegetables. If you prefer a thicker soup, puree the soup a bit with an immersion blender.

Author: Jennifer

5 stars from 1 rating

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Prep Time 40 mins

Cook Time 40 mins

Total Time 1 hr 20 mins

Course Soup

Servings 6 servings

Ingredients

 

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• 5 roma tomatoes
• 1 Tbsp. olive oil
• 1/3 cup pancetta, or bacon, diced
• 1 red chili pepper, cored, seeded and diced (can substitute jalapeno)
• 1 cup onion, diced
• 1 1/2 cups carrots, diced
• 1 1/2 cups butternut squash, diced
• 6 cups chicken broth, or vegetable broth
• Chunk of Parmesan rind
• 1/2 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• Salt and pepper, to taste
• 3 cups cooked white navy beans, 2 cans, rinsed, if using canned beans
• 2 cups baby spinach
• Shaved Parmesan, for garnish

Cook ModePrevent screen from going dark

Instructions

 

• Preheat oven to 425° F. Cut roma tomatoes in half and place on a parchment lined baking sheet, cut side up. Sprinkle with salt and pepper. Roast in the pre-heated oven for 30-40 minutes, until shriveled. Remove from oven. Allow to cool 10 minutes, then remove tomatoes to a cutting board. Peel off skin and chop roughly chop tomato flesh. Set aside.
• Heat olive oil in a large Dutch oven or soup pot. Add pancetta and saute until mostly cooked. Add chili pepper, onion, carrots and squash. Cook, stirring regularly, until softened, about 10 minutes. Add chicken or vegetable broth, Parmesan rind and spices. (*If using canned beans, add them now). Bring to a boil and then reduce heat and simmer about 20-25 minutes, until the beans and vegetables are cooked. (*If using pre-cooked beans, add them now and cook until warmed.)

Notes

Be sure to read the Cook's Notes above the recipe card for more tips and tricks for making this soup.

Nutrition

Calories: 222kcal | Carbohydrates: 38g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 902mg | Potassium: 1016mg | Fiber: 13g | Sugar: 6g | Vitamin A: 10607IU | Vitamin C: 50mg | Calcium: 137mg | Iron: 4mg

Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

Course Soup

Cuisine American

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