One thing that I love about winter approaching is soup season. This one pot harvest vegetable soup is not only easy to make – it only takes one pot to cook, which makes my husband happy (he does the dishes). After chopping the veggies, it only takes 45 minutes to cook. Easy and tastes great!
This recipe is only 2 Freestyle points per serving on Weight Watchers.
Do you ever have those days where you are craving vegetables? I recently had a craving like that and decided to make some soup. Because what is better for vegetable cravings than soup? There just isn’t much that’s better than soup.
What I really loved about this recipe was that it tasted amazing, but besides that you don’t realize you are eating all these veggies.
This soup has so many things in it: onion, leeks, potatoes, carrots, kale, parsnips (white carrots), chickpeas and orzo. I mean, just looking at this list is making me want vegetables because these all sound so good together. Yum!
But seriously, kale in soup is one of my secret weapons. Why? Because it’s a delicious superfood and you don’t feel like you are eating any “greens” or anything healthy. The kale takes on the flavors of the soup, so you won’t realize you are eating it.
The orzo helps make this one pot hearty vegetable soup delicious. Plus the potatoes will fill you up quickly, when you aren’t even expecting it. Let’s warm our souls with this delicious soup recipe. You won’t be disappointed.
What kinds of soup do you love?
One Pot Harvest Vegetable Soup
Ingredients
- 2 Tablespoon olive oil
- 1 medium onion chopped
- 1 Tablespoon garlic minced
- 1 stalk leek chopped
- 3 medium carrots chopped
- 3 small red potatoes cubed
- 2 medium parsnips chopped
- 8 cups beef broth
- 15oz can crushed tomatoes
- 15oz can chickpeas drained and rinse
- 1 cup orzo cooked
- 1 bunch kale chopped
- 1 cup parsley chopped
- 2 Tablespoons fresh sage chopped
- 1 Tablespoon fresh thyme chopped
- 1 Tablespoon fresh rosemary chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- In a large stock pot, heat the olive oil to medium heat. Add the onion, garlic and leeks and saute for about 3 minutes. Add the carrots, potatoes, parsnips, beef broth and tomatoes. Simmer and cover over medium heat for 30 minutes.
- Add the chickpeas, kale, fresh herbs, orzo and salt and pepper. Simmer for another 15 minutes more. Adjust the seasonings, if needed. Serve immediately.
Nutrition
Kristyn says
January 14, 2018 at 9:32 amAll the recipes have been updated to Freestyle. This one is 2 SmartPoints per serving with Freestyle.
pat giglio says
January 14, 2018 at 7:45 amPlease tell me how many points this would be using freestyle points. Thank you
Kristyn | Dash of Herbs says
November 21, 2016 at 11:01 amThank you so much. Yes, it’s perfect for the cold weather and it’s hearty enough to keep you full.
Kristyn | Dash of Herbs says
November 21, 2016 at 11:01 amI love soups at this time of year as well, and this one is so good. It was even better the days after. The flavors seemed to mesh better. So tasty!
amateurchefuk says
November 21, 2016 at 7:55 amI love a good soup and this one looks amazing! Perfect for these cold months in the UK 🙂
Carol Borchardt says
November 20, 2016 at 12:22 pmI’m totally into soups this time of year but I especially love a good veggie soup! Looks wonderful!