Fall Harvest Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 (15 ounce) cans fire roasted diced tomatoes
• 4 cups vegetable broth
• 1 (15 ounce) can white beans, rinsed and drained
• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, carrots, bell pepper, celery, thyme, and oregano. Cook for an additional 5 minutes.
3. Add the diced tomatoes, vegetable broth, white beans, kidney beans, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
5. Taste and adjust the seasoning as needed. Serve warm.

Interesting Facts

• This Fall Harvest Soup is vegan, vegetarian, and gluten-free, making it a great option for all types of eaters.
• You can customize the soup with your favorite vegetables and beans.
• This soup can be served as a main course or as a side dish.
• Leftover soup can be stored in the refrigerator for up to 3 days.