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Harvest Soup

Sometimes a friend shares a recipe that just becomes a season favorite!  This is it for me!

A few years ago, my husband, Barry and I were hunting on the 5F Ranch and the owner just happened to mention she was looking so forward to making her favorite fall soup the next week.  So, of course I asked about the recipe.

Harvest Soup has a plethora of healthy ingredients that resonate with each other in a spirited  sort of way.  I would have never thought of including pinto beans in a soup with butternut squash – but it works beautifully, and for all you vegetarians – this soup fills the bill.

I use a vegetable broth to tie it all together.  Here’s where you can add some creativity – either you use the minimum amount of broth for a super hearty bowl of soup; Or add more broth to thin it out and also make it go further.

I hope you love this recipe as much as do!

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How to make it Video





Harvest Soup

Nutritious Meal in a bowl!
Course Main Course
Cuisine American
Servings 8


  • 1/4 cup EVOO
  • 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1 cup celery, finely chopped
  • 2 jalapeno peppers
  • 3 cups pinto beans
  • 4 cups orange and red peppers
  • 2 cups corn kernels
  • 3 cups butternut squash
  • 3 cups diced tomatoes
  • 4 cups vegetable stock (add more if needed)
  • 2 tsp ground cumin
  • 1 tbsp mexican oregano
  • Dash of wine
  • 10 oz greens - choice of kale, chard, or spinach


  • Heat oil in a soup pot.  Add onion, celery, and garlic and saute.  Add jalapeño, and continue to cook for a couple minutes.
  • Add remaining ingredients except greens. Bring to a boil, reduce heat and simmer for about 25 minutes until veggies are tender.
  • Add dash of wine and additional broth if desired
  • Stir in greens and heat until wilted.
Keyword soup, pinto beans, butternut squash, kale, chard, spinach