beckyjane art | welcome to oddball land of my whimsical imagination

Fall calls for Vegetable Soup

Yesterday was the first day where all hints of Summer lingerings were completely gone. It wasn't one of those days where you could go either way — coat or no coat, flip flops or boots... it was absolutely a jacket and close-toed shoes kinda day. The sky was gray and the wind was fierce. I found myself quickly walking into the grocery store with my head tilted down and arms curled into my chest protectively — as if I could keep my body heat from getting snatched away. It was already decided. Making bulk comfort foods was on the menu. Large batches of food that would excuse me from going back out for several days. While I do love the cold-weather season, people might mistake this for thinking I like being cold. Let me tell you, I don't like being cold. I just like the feeling of getting warm again, and for that you have to be cold first. What better way to warm up after running out in the cold than to spend the day making a pot of vegetable soup? To make the soup I made yesterday, it is really simple. All the ingredients and steps are below.



Here is what you will need:

  • 4 teaspoons olive oil
  • 1 yellow onion, diced
  • salt
  • 2 large carrots (or 4-5 thinner carrots), sliced
  • 4 garlic cloves, finely chopped
  • 3 celery stalked, diced
  • 2 cups additional vegetables of your choice (I used peas, corn, and red cabbage)
  • 1 tablespoon apple cider vinegar
  • dried thyme
  • 4 cups vegetable broth
  • 4 golden potatoes, chopped




  1. Heat olive oil in a large saucepan over medium-high heat. Add the diced onion and season with salt. Stir every so often until the onions are translucent.

  2. Add the sliced carrots and chopped garlic to the pot and stir on and off for about five minutes.

  3. Next add the diced celery and your 2 cups choice vegetables (in my case sliced cabbage, corn, and peas).

  4. Season again with salt and add the apple cider vinegar as well as the dried thyme (several teaspoons worth). Stir until blended together.

  5. Add the broth, chopped potatoes, and bring the broth to a boil. Once the soup reaches a boil, reduce the heat to a low simmer and cover. Cook the soup for at least an hour to let the flavors steep into the broth.



This recipe was the perfect dinner for a snug evening indoors. The only thing I would change for next time is green cabbage in place of the red. The red cabbage turned the whole soup a purplish tint (which tasted fine, just kind of creeped me out) — but it's almost Halloween after all right? The soup paired nicely with French baguette slices dunked in the hot liquid.

Dustin and I enjoyed this soup while watching Stranger Things in our camper socks and sweatpants. It's moments like these that make me excited for the Winter ahead. To top it off, we had warm homemade strawberry and rhubarb crumble for dessert. This was my first time ever eating rhubarb and I really liked it. I snagged the recipe from the Fresh Exchange blog and I was really happy with the result! The cobbler contained just the right amount of sweet, but not too much — and it only used pure maple syrup as the sweetener.

So I want to hear, what have you been keeping busy with during the cooler days? Do you have any Fall recipes that are perfect for a cozy night in?