Fall Vegetable Soup

by Tori Lawton

As we come into Autumn one of my favorite ways to get cosy is with a classic vegetable soup. Many of the vegetables we provide in our produce bags are the perfect ingredients for a hearty soup or stew. The items used in this recipe will include onions, potatoes, corn, peas and carrots, all of which are a part of the produce rotation at Oh SNAP!*

*many of the veggies can be substituted for what you have available or your personal favorites! 


  • 1/4 cup olive oil
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 large potato peeled and diced
  • 2 carrots sliced
  • 1 cup corn
  • 1 cup peas
  • 1 cup green beans chopped
  • 2 vine tomatoes diced


  1. In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reduce to a simmer for 30 minutes.
  2. After 30 minutes, take off of heat and allow to cool.
  3. Serve with warm bread or crushed saltine crackers in the bowl.
  4. Enjoy!