As the weather begins to cool down and the leaves start to change colors, it’s the perfect time to start thinking about making homemade soups. One of the best things about making your own soup is that you can customize it to fit your preferences and dietary needs. With the fall harvest in full swing, now is the perfect time to start thinking about all the delicious veggies that are in season, and how you can use them to make a hearty and healthy homemade soup.

When it comes to making soup, the possibilities are endless. You can make a hearty minestrone, a creamy butternut squash soup, or a classic vegetable soup. Whichever direction you choose to go, one thing is for sure – fresh, seasonal vegetables are the key to making a delicious homemade soup.

If you have access to a farmer’s market or local farm, there’s no better time to take advantage of the wide variety of fresh vegetables that are available. Carrots, celery, onions, potatoes, and tomatoes are all in season during the fall months and can be used as a great base for any homemade vegetable soup. In addition to the basics, you can also mix in some of your favorite seasonal vegetables such as butternut squash, kale, and Brussels sprouts to add some extra flavor and nutrients to your soup.

When it comes to harvesting your veggies for soup, it’s important to choose vegetables that are fresh and in their prime. Look for veggies that are firm, free from blemishes, and have a vibrant color. It’s also a good idea to support local farmers and buy organic whenever possible, as organic vegetables are generally higher in nutrients and are free from harmful pesticides and chemicals.

Once you have all your veggies gathered, it’s time to get cooking! Below is a simple and delicious vegetable soup recipe that you can make using the fresh harvest from your local farmers market or your own garden:

Ingredients:
– 1 tablespoon olive oil
– 1 onion, diced
– 2 carrots, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 cup green beans, trimmed and cut into 1-inch pieces
– 1 cup corn kernels
– 1 can diced tomatoes
– 6 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley for garnish

Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until they begin to soften, about 5 minutes.
2. Add the garlic and cook for an additional 2 minutes.
3. Add the zucchini, yellow squash, green beans, and corn to the pot and cook for 3-4 minutes, stirring occasionally.
4. Add the diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
5. Taste the soup and adjust the seasonings if necessary. If you prefer a smoother soup, you can use an immersion blender to blend the soup to your desired consistency.
6. Garnish the soup with fresh parsley and serve hot.

This vegetable soup is not only delicious and full of flavor, but it’s also packed with essential nutrients from the fresh, seasonal vegetables. Whether you’re making a pot of soup to feed your family or to enjoy throughout the week, using the freshest ingredients will ensure that you’re getting the most out of your homemade soup. So head to your local farmers market or your own garden and start harvesting those veggies for a delicious homemade soup that’s perfect for the fall season. Soup’s on!