Harvest Soup Recipe

Name: Harvest Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 yellow squash, diced; 1 (16 ounce) container grape tomatoes; 1 large yellow onions or 1 large white onion, diced; 1 red bell pepper, diced; 1 yellow sweet bell pepper, diced; 1 orange bell pepper, diced; 1 medium eggplant, peeled and diced; 3 ears corn, husked and washed; 3 cups vegetable stock; 2 tablespoons olive oil; ¼ teaspoon red pepper; 1 -2 teaspoon garlic, you can always add more if needed; salt, to taste; ½ teaspoon paprika

Servings: persons

4 yellow squash, diced
1 (16 ounce) container grape tomatoes
1 large yellow onions or 1 large white onion, diced
1 red bell pepper, diced
1 yellow sweet bell pepper, diced
1 orange bell pepper, diced
1 medium eggplant, peeled and diced
3 ears corn, husked and washed
3 cups vegetable stock
2 tablespoons olive oil
¼ teaspoon red pepper
1 -2 teaspoon garlic, you can always add more if needed
salt, to taste
½ teaspoon paprika

1
heat oil in 2 quart stock pot medium heat.
2
add diced onions and peppers and sautee.
3
add squash and eggplant cook until tender.
4
add vegetable stock and ears of corn.
5
add all spices and stir.
6
bring to boil and simmer until corn is tender stirring occasionally.
7
take corn out and cut corn off cobs.
8
return corn to pot and add tomatoes.
9
continue to simmer until tomatoes break down and are soft.
10
about 15-20 minutes.
11
turn off heat let cool for 15 minutes and puree in food proccessor.
12
or.
13
you can puree soup in the pot using a hand mixer until smooth.
14
This is what I do.
15
This is a favorite in my family.
16
My teenage boys beg me for this soup when it gets cold!

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 yellow squash, diced, 1 (16 ounce) container grape tomatoes, 1 large yellow onions or 1 large white onion, diced, 1 red bell pepper, diced, and more.

Yes, Harvest Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harvest Soup

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