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When the crisp autumn air rolls through Tennessee, there’s nothing I enjoy more than a pot of healthy vegetable soup simmering on the stove. I created this Tennessee Harvest Vegetable Soup one year after visiting my local farmer’s market. It is packed with seasonal produce like carrots, squash, zucchini and kale — not to mention fragrant herbs. The pearl couscous adds a cozy, satisfying texture, making this the perfect dish for chilly evenings. It’s simple, wholesome and full of that comforting homemade flavor we all crave when the weather cools down. The best part is that it all comes together in less than 30 minutes.
What will you need for this recipe?
Dutch Oven or Soup Pot – My Go-To Soup Pot – I love using a heavy Dutch oven for soups like this because it retains heat evenly and fills the whole kitchen with a wonderful aroma. Check out a good one here.
Sharp Chef’s Knife – A sturdy, sharp knife makes chopping carrots and onions so much faster (and safer!). The WÜSTHOF Classic 8″ Chef’s Knife is an excellent option if you need an upgrade.
Pearl Couscous – If you can’t find pearl couscous locally, I suggest purchasing RiceSelect Organic Pearl Couscous from Amazon, it cooks up perfectly and stays nice and fluffy.
Ingredients:
3 tbsp extra virgin olive oil
2 medium carrots, peeled and diced
1 medium yellow onion, diced
2 cloves garlic, minced
5 leaves of kale, rinsed, large stems removed and coarsely chopped
1 can cannellini beans, drained and rinsed
1 zucchini, diced into 1/2″ pieces
1 squash, diced into 1/2″ pieces
2 tbsp fresh Thyme, chopped
2 tbsp fresh Rosemary, chopped
Juice of 1 lemon
4 cups chicken broth
1 cup Pearl Couscous
Directions:
- Heat olive oil in a Dutch oven (or stock pot) over medium-high heat for about 1 minute.
- Add carrots, onion, salt and pepper. Stir occasionally until vegetables begin to soften, about 5-7 minutes.
- Add garlic, herbs, zucchini and squash. Cook 2-3 minutes, gently stirring occasionally.
- Pour in the chicken broth and bring the mixture to a boil. Add the pearl couscous and cook according to the package directions.
- Once the couscous is tender, reduce the heat to low. Stir in the cannellini beans, chopped kale and lemon juice. Simmer gently, stirring occasionally, until the kale is wilted, about 5 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or leave on simmer for an hour to create a deeper flavor.
Top with freshly grated Parmesan cheese. Serve with warm, buttery homemade biscuits and a pat of butter for a comforting touch.
Hungry for more cozy fall flavors? Explore these seasonal recipes and articles!
Peanut Butter Chocolate Banana Bread
