Vegan Fall Harvest Soup

Step 1

In a large pot, heat up your oil over medium heat. Once hot, add your onions and garlic and saute for 3-5 minutes or until onions become translucent and soften.

Step 2

Add your zucchini, carrots, celery, and butternut squash. Saute for an additional 5 minutes then add in your basil, parsley, oregano, thyme, cumin, salt, and pepper. Stir it around for 1 minute.

Step 3

Stir in your veggie broth and diced tomatoes. Bring to a simmer then simmer for 20 minutes or until butternut squash has become fork tender. Stir in your navy beans until evenly combined.

Step 4

Taste for any adjustments in seasoning and serve right away. Serve with a toasted slice of your favorite bread and enjoy!