Harvest Vegetable Soup version of Soup Plantation

I am still mourning the closure of Soup Plantation. As a vegetarian, I often found tons of choices that made me happy. One of the soups I miss the most is the Harvest Vegetable. It was hearty, fresh but had a hint of warm spices. This Harvest Vegetable is a distant relative of their version, but I think the flavor combination comes close to hitting the mark.

This recipe is a celebration of autumn flavors, blending savory vegetables with warm, comforting spices.

Harvest Vegetable Soup version of Soup Plantation

Yields

Approximately 6-8 servings

Prep Time

20 minutes

Cook Time

45-60 minutes

Ingredients

Phase 1: Base (For Blending)

• 8 cups Water
• 2-3 tablespoons Vegetable Stock Paste (or equivalent cubes/liquid stock)
• 1 (14.5 oz) can Diced Stewed Tomatoes
• 4-6 cloves Fresh Garlic, minced or roughly chopped
• 1/2 Onion, roughly chopped
• 1 sprig Fresh Rosemary ‘Leaves’ (about 3-4 inches long without stem)

Phase 2: Hearty Additions

• 2 Carrots, diced
• 2 medium Potatoes (such as Russet or Yukon Gold), diced
• 1 medium Yellow Squash or Zucchini, diced
• 1 (15 oz) can Kidney Beans or White Beans (e.g., Cannellini), rinsed and drained
• Optional: 2 cups Kale, chopped (stems removed)

Phase 3: Seasoning & Warmth

• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Sage
• Warm Spice Blend (add slowly and taste):
  • 1/4 teaspoon Allspice
  • Substitution: A pinch of Ground Clove and 1/4 teaspoon Ground Cinnamon
• Sweetener (choose one):
  • 1/2 cup Sweet Corn (fresh is best, frozen, or canned)
  • OR 1 tablespoon Honey or Brown Sugar

Phase 4: Finishing Touches

• Salt and Black Pepper to taste
• Optional: A drizzle of Red Pepper Olive Oil before serving
• Optional: Red Pepper Flakes to taste

Instructions

Step 1: Cook the Base

1. In a large soup pot or Dutch oven, combine the Water, Vegetable Stock Paste, Diced Stewed Tomatoes, Garlic, Onion, and Rosemary sprig.
2. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the onion is very soft.

Step 2: Blend the Base

1. Carefully remove the sprig of Rosemary (you don’t want to blend the tough stem).
2. Use a Hand Blender (Immersion Blender) to blend the soup base directly in the pot until it is completely smooth and processed. Alternatively, carefully transfer the base to a standard blender, process in batches, and return to the pot.

Step 3: Add the Hearty Ingredients

1. Add the diced Carrots and Potatoes to the pureed base. Simmer for 10-15 minutes, or until they begin to soften.
2. Add the diced Yellow Squash/Zucchini and the rinsed Beans. Continue to simmer for another 5-7 minutes.

Step 4: Season and Spice

1. Stir in the Oregano and Sage.
2. Slowly add the chosen Warm Spice Blend (Allspice, or Clove/Cinnamon substitution). Start with a small amount, stir, and taste. Adjust the seasoning as needed.
3. Add your choice of Sweetener (Corn, Honey, or Brown Sugar) to help blend the savory and warm spice notes.
4. If using, stir in the chopped Kale and cook until it wilts (about 3-5 minutes).

Step 5: Finish and Serve

1. Adjust Salt and Pepper to your preference.
2. Ladle the soup into bowls. For an extra kick, drizzle with Red Pepper Olive Oil or sprinkle with Red Pepper Flakes just before serving.

Enjoy your warm, comforting, and flavorful “Hug in a Bowl”!