Tennessee Vegetable Harvest Soup

On those chilly autumn days nothing sounds better than a fresh vegetable soup. What’s even better is creating that pot of soup in minutes! I’m sharing with you my favorite vegetable soup recipe for those days you want a quick pot of southern comfort.

What You’ll Need:

1 tbsp. EVOO

32 ounces of chicken broth (or vegetable broth)

1/4 cup sliced carrots

1/2 yellow onion, diced

4 cloves of garlic

1 zucchini, quartered

1 yellow squash, quartered

4 Roma tomatoes, quartered

3-4 ribs of fresh kale

1/4 cup parmesan cheese, grated

2 tbsp. of chopped parsley

2 tbsp. of chopped basil

Salt and pepper


The How To:

Place EVOO in a dutch oven (or deep pot) on stove top over medium-medium high

Add the onions, garlic and carrots. Cook until onions translucent and carrots are soft, about 5-7 minutes. Salt and pepper it up!

Once onions are translucent add in zucchini, squash, tomatoes, parsley and basil cook about 5 minutes until zucchini and squash soften

Add the chicken broth, bring to a boil

Once boiling, drop temperature down to a simmer

Add kale, simmer until kale is softened, about 2-3 minutes

Add parmesan cheese, stir until cheese has melted

Quality check: taste the soup and make sure it is properly seasoned. Add salt and pepper to taste.



Add noodles for a heartier soup.

For a spicier soup, add one half to one whole jalapeno.

Squeeze in a half a lemon for some added freshness.

Store parlsey in a glass filled with water. Place a bag over the top and put in the fridge.

To keep basil fresh longer, store it on the counter top in a glass of water with a plastic bag over the top.

This soup will keep for up to 3 days fresh in the fridge but you can also freeze it for up to a month.


View the YouTube video here






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