Name: Fall Soups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 tablespoons olive oil; 1 medium yellow onion; 2 cloves garlic; 2 medium carrots; 2 medium celery stalks; 1 medium sweet potato; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 cups low-sodium vegetable broth; 1 can diced tomatoes (15-ounce, undrained); 1 can chickpeas (15-ounce, drained and rinsed); 1 cup fresh kale (stems removed and chopped); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon fresh parsley

Fall soups like this hearty blend with sweet potato and chickpeas welcome crisp autumn evenings. Simmering the vegetables with cumin and smoked paprika builds a deeply flavorful broth, while fresh kale adds a nutritious touch. Ready in under 45 minutes, it’s a comforting bowl of Fall Soups that’s perfect for a simple weeknight dinner or a cozy weekend lunch.

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A warm bowl of Fall Soups with sweet potato and chickpeas

Ingredients for Fall Soups

For the soup

Olive Oil – A good quality olive oil adds richness and depth.

Yellow Onion – Finely chopped for a sweet, savory base for your Fall Soups.
Garlic – Minced cloves bring that essential aromatic flavor.
Carrots – Peeled and diced for a touch of sweetness and texture.

Celery – Diced stalks add freshness and a subtle crunch.
Sweet Potato – Peeled and cubed for hearty, earthy vibes.

Ground Cumin – Warming and aromatic, this spice is a must.
Smoked Paprika – Adds a smoky depth that’s just so comforting.

For the broth and additions

Vegetable Broth – Low-sodium keeps the flavors balanced.
Canned Diced Tomatoes – Undrained for a tangy, juicy boost.

Chickpeas – Drained and rinsed for creamy, protein-packed bites.
Fresh Kale – Stems removed and chopped for a pop of green and nutrients.

For seasoning and garnish

Salt – Essential for bringing all the flavors together.
Black Pepper – Adds a subtle kick without overpowering.
Fresh Parsley – Chopped for a bright, herby finish.

Fresh ingredients for making Fall Soups on a wooden table

Cook Time for Easy Fall Soups

I love how this recipe fits into even the busiest of weeknights. Truthfully, one of the best things about these Fall Soups is how quickly they come together. You get a pot of something hearty and soul-warming on the table in under an hour.

Here’s the quick breakdown:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

It’s the perfect solution when you need one of those quick and healthy Autumn Dinner Ideas without spending all evening in the kitchen.

How to Make Vegetable Fall Soups

Cooking this soup feels like a warm hug from the inside out. We start by building that beautiful sautéed onion and garlic soup base, which fills your kitchen with the most incredible smell. Let’s get started.

Step 1: Sauté the Aromatics

Heat 1 1/2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion and cook for 3–4 minutes, stirring occasionally with a wooden spoon, until the onion becomes softened and translucent.

Step 2: Build the Flavor

Stir in 2 minced garlic cloves, 2 peeled and diced medium carrots, and 2 diced medium celery stalks. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.

Sautéing onions and vegetables for Fall Soups

Step 3: Add Spices & Sweet Potato

Add 1 peeled and cubed medium sweet potato, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Stir to evenly coat the vegetables with the spices and cook for 1 minute until the mixture becomes fragrant.

Step 4: Simmer the Broth

Pour in 4 cups of low-sodium vegetable broth and 1 (15-ounce) can of diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld into a warm cumin-spiced autumn broth.

Simmering pot of Fall Soups with broth and tomatoes

Step 5: Final Additions

Add 1 (15-ounce) can of drained and rinsed chickpeas and 1 cup of chopped fresh kale. Simmer for another 5 minutes, or until the kale is wilted and the sweet potatoes are tender when pierced with a fork.

Step 6: Season & Serve

Season the soup with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls and garnish with 1 tablespoon of freshly chopped parsley before serving.

Serving a delicious bowl of homemade Fall Soups

Pro Tips & Tasty Tweaks

Over the years, I’ve made this Fall Soups recipe more times than I can count, and I’ve picked up a few tricks along the way. Here are my favorite ways to make it your own.

Flavor Swap: For a different twist, try swapping the smoked paprika with a pinch of cayenne for heat or some dried thyme for an herby note. It completely changes the personality of the soup!

Diet Tweak: To make it even heartier, add some shredded rotisserie chicken in the last few minutes of cooking. It’s a fantastic way to turn this into a main course, much like my Mexican Sweet Potato Chicken Soup.
Prep Fix: Don’t skip sautéing those onions and garlic! Taking the time to build that base is what gives you a hearty vegetable soup with smoked paprika instead of a bland one.
Storage Tip: This soup keeps beautifully. Let it cool completely before storing it in an airtight container in the fridge for up to 4 days. The flavors meld even more, making leftovers something to look forward to. For more ideas on using leftovers, check out my guide to vegetable side dishes.

Nutrition and Health Benefits

One of the things I love most about these Fall Soups is how nourishing they are. This isn’t just a comforting meal; it’s a bowl full of goodness that truly supports your well-being. Packed with fiber, vitamins, and plant-based protein, it’s a perfect example of my favorite healthy soup recipes that you can feel great about sharing with your family.

Let’s break down what makes this Hearty vegetable soup with smoked paprika such a nutritional powerhouse. The sweet potatoes are a fantastic source of vitamin A and fiber, while the chickpeas provide a steady source of plant-based protein to keep you feeling full and satisfied. The kale, a true superfood, adds a hefty dose of vitamins K, A, and C. For more ideas on incorporating these ingredients into other meals, my quinoa chickpea salad is another wonderful option.

This combination creates a balanced meal that supports digestion and provides lasting energy. It’s a fantastic choice for anyone looking for a Healthy Fall Soups option that doesn’t compromise on flavor. For a deeper look at building balanced vegetable-centric meals, the New York Times Vegetable Soup Template offers excellent foundational principles.

A wholesome bowl of Fall Soups showcasing its nutritious ingredients

A Lighter Version of Vegetable Fall Soups

Sometimes, you might be craving that same cozy feeling but want an even lighter touch. Luckily, this Vegetable Fall Soups recipe is incredibly adaptable. With a few simple tweaks, you can create a broth that’s just as flavorful but feels a little bit lighter on the stomach.

First, you can easily reduce the oil by half when sautéing the aromatics—just use a good non-stick pot. Next, consider swapping the chickpeas for an extra cup of diced vegetables like zucchini or mushrooms to lower the calorie density slightly while keeping the heartiness. The result is a beautifully light yet satisfying Easy Fall Soups option that’s perfect for a lunch that won’t weigh you down.

If you enjoy the flavor profile but want a different main course, the spices in this soup work wonderfully with chicken. You might find inspiration in my sweet potato chicken soup recipe for another comforting variation. And for a completely different take on sweet potatoes that still fits a lighter meal plan, these grilled sweet potato wedges are a fantastic side.

Thoughtful Tips for Special Diets

I know that many of us are more mindful about what we eat, whether it’s for managing blood sugar or simply making more sugar-conscious choices. I often tweak recipes for friends and family, so I wanted to share a few gentle suggestions for making this soup even more diabetic-friendly.

For better glycemic control, you can make a couple of easy swaps. First, the natural sweetness of the carrots and sweet potatoes is usually perfect, but if you’re being extra cautious, you could use half a sweet potato and add more celery and kale. Secondly, always ensure you’re using a low-sodium vegetable broth with no added sugar. For a touch of sweetness without spiking glucose, a tiny pinch of a natural sweetener like stevia can balance the tomatoes’ acidity instead of any sugar. Remember, enjoying a sensible portion with a side salad is a great way to create a balanced, blood sugar friendly meal.

How to Serve Fall Soups

Soup night was always a special occasion in my family. My grandmother would place a big, steaming pot right in the center of the table, and the aroma alone would bring everyone running. Serving this Fall Soups recipe is about creating that same warm, gathering feeling.

I love ladling this Savory spiced chickpea and kale stew into deep, wide bowls. It’s a complete meal on its own, but a slice of crusty, whole-grain bread for dipping is never a bad idea. For a real treat, pair it with a simple side salad, like my Greek chickpea salad, to add a fresh, crisp contrast to the warm, rich soup.

A beautifully set table with a serving of Fall Soups and fresh bread

If you’re planning a fuller autumn feast, this soup makes a wonderful starter. It pairs beautifully with a simple roasted chicken or even a cozy quilt on the couch for a quiet evening. For more hearty ideas to round out your menu, take a peek at my collection of vegetable side dishes. No matter how you serve it, this soup is meant to be shared and savored slowly.

Mistakes to Avoid

Over the years, I’ve made my share of soup mishaps, so I wanted to share a few common pitfalls to help you get this Fall Soups recipe perfect the first time. Avoiding these mistakes makes all the difference between a good soup and a truly great one.

First, don’t rush the first step. Sautéing the onion and garlic until they’re truly soft and fragrant is the foundation of your sautéed onion and garlic soup base. If you add the other ingredients too soon, you’ll miss out on that deep, savory flavor. Next, be careful with the smoked paprika. It’s a wonderful spice, but it can burn easily. Always add it to the pot just before the liquid to “toast” it for a moment, which releases its flavor without making it bitter.

Another common mistake is overcooking the kale. You want it to be tender but still have a bit of texture. Stir it in during the last 10 minutes of cooking so it stays bright green and doesn’t get mushy. For more guidance on building flavor from the ground up, the New York Times Vegetable Soup Template is a fantastic resource I often turn to. It reinforces the importance of each step.

Finally, taste as you go! Seasoning is personal. Wait until the end to add salt, especially if your broth is already salted, and adjust the other spices to your liking. This simple attention to detail turns a simple pot of soup into a memorable Autumn Dinner Ideas star. I learned this the hard way after a slightly bland batch that taught me to trust my own palate.

How to Store Fall Soups

My mom always said that soup tastes better the next day, and I truly believe it. The flavors have a chance to meld and deepen overnight. Storing this Easy Fall Soups properly means you can enjoy that cozy feeling all week long.

Let the soup cool completely before storing. I like to transfer it to airtight glass containers; they don’t hold onto odors and are easy to see through. This Hearty vegetable soup with smoked paprika will keep beautifully in the refrigerator for up to 4 days. When you’re ready to enjoy it again, simply reheat it gently on the stovetop over medium heat, adding a splash of broth or water if it has thickened up.

This soup also freezes wonderfully for up to 3 months. Portion it into freezer-safe bags or containers for easy, single-serving meals. It’s a lifesaver on busy nights. For another freezer-friendly favorite that’s perfect for chilly evenings, my sweet potato chicken soup recipe is a great option. And if you find yourself with extra sweet potatoes, turning them into these homemade sweet potato chips is a delicious way to prevent waste.

Try This Fall Soups Yourself

I really hope this recipe brings as much warmth and comfort to your kitchen as it has to mine. There’s something special about stirring a pot of soup—it’s a simple act that fills your home with the most inviting aroma and promises a nourishing meal.

This particular Savory spiced chickpea and kale stew has become a staple in my autumn rotation. It’s the meal I make when I need a hug in a bowl, or when friends stop by unexpectedly. I love setting out a big pot with some crusty bread and watching everyone gather around the table. It’s a humble dish, but it speaks volumes about taking care of each other.

If you give it a try, I’d love to hear how it turns out for you! For more ideas to round out your seasonal meals, you might enjoy my healthy fall dinner recipes collection. And if you’re looking for other ways to use these lovely ingredients, my roasted sweet potato kale quinoa salad is a fantastic lunch option, or try these maple pecan roasted sweet potatoes for a sweet and savory side dish.

Frequently Asked Questions

What are the best vegetables to put in fall soup?

Root vegetables like sweet potatoes, carrots, and parsnips are fantastic because they become sweet and tender when cooked. I also love adding hardy greens like kale or chard at the end for a pop of color and nutrition. These ingredients create a truly satisfying Vegetable Fall Soups experience.

Can I make this soup in a slow cooker?

Absolutely! For an even easier approach, you can create this Easy Fall Soups in a slow cooker. Simply sauté the onions and garlic first to build flavor, then add all ingredients except the kale to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, stirring in the kale during the last 30 minutes.

How can I make my fall soup creamier?

For a creamy texture without dairy, try blending a cup of the cooked soup with a can of white beans or a scoop of cooked potato, then stir it back into the pot. It adds wonderful body and makes the warm cumin-spiced autumn broth feel incredibly rich and luxurious.

What protein can I add to vegetable soup?

Canned beans, lentils, or shredded rotisserie chicken are all excellent, easy additions. For a different flavor profile, my Mexican sweet potato chicken soup is a delicious twist that incorporates protein beautifully.

More Cozy Recipes for Autumn Evenings

As the weather turns, I find myself craving all sorts of warm and comforting dishes. Here are a few more of my go-to recipes that perfectly capture the spirit of the season.

Tom Kha Gai Soup – A wonderfully aromatic Thai coconut soup that’s both comforting and invigorating.
Classic Chicken Soup – The ultimate feel-good soup, perfect for when you need a simple, soothing meal.
Southwest Sweet Potato Black Bean Dip – A hearty, flavor-packed dip that’s ideal for game day or a casual gathering.
Healthy Soup Recipes – A full collection of my favorite nourishing soups for any time of year.

Hearty Fall Soups Simmered To Perfection

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