Harvest Vegetable Soup

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Harvest Vegetable Soup

I love making a harvest vegetable soup. The best part of this soup is you can add any of your favorite seasonal vegetables and enjoy!

You can add red potatoes, beans or pasta if you wish to make this a heartier soup.



  • 1 tablespoon olive oil
  • 2 carrots, diced
  • 1 leek, white part only, sliced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1 cup baby spinach
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 5 cups low sodium chicken broth
  • 4 cups water
  • 2 small zucchini, chopped
  • 1 cup fresh green beans
  • 2 plum or Italian tomatoes, chopped


  1. Place 1 tablespoon olive oil in a heavy bottomed saucepan or stock pot. Once warm, add carrots, leek, and celery. Cook over medium heat for 5 minutes, stirring occasionally. Add garlic and thyme and continue to cook for 5 minutes. Add potatoes, spinach, salt, and red and black pepper; cook 3 minutes. Add water, zucchini, beans, pasta, and tomatoes to the saucepan; cook an additional 8 minutes.

  2. While soup is cooking, place the basil, remaining oil and cheese in a small food processor; blend until smooth. Swirl basil mixture into the soup just until combined and serve.

    To clean your leeks!

    • You need to clean your leeks before using them.  I wanted to share my process and hope it helps you!
    • Start by cutting off and discarding the dark green part.  It s very tough and not enjoyable!  However you can use them for making stock and will add flavor.  You can freeze them until ready to use.
    • Cut off the beards at the bottom.
    • Using a sharp chef's knife slice lengthwise almost to the end.  Rotate the leek and make another slice going lengthwise.  Then open like a fan and wave in a large bowl of water.  Dump out water and refill to do it again.

    Note: You can also dice up the leeks and place in a bowl of water and twirl around using your hands then drain.

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