Our quick and easy Winter Vegetable Soup is a delicious soup recipe that is full of flavor and Whole30 compliant! Made with all the best fresh veggies in a warm, cozy broth. The perfect dinner to warm your soul on a chilly winter night!
The Best Winter Vegetable Soup
I know, I know …. vegetable soup. Can’t be THAT exciting, can it? I promise you guys, it really is. It really has everything to do with my secret ingredient – ghee. It just adds that little extra something to make this soup better than any other vegetable soup … ever! Perfect to meal prep a big batch on the weekend and enjoy throughout the week, bring to work, or even have a little before bed. It is so good for you and so delicious – my favorite combo.
Looking for More Soup Recipes?
If you love a cozy bowl of soup as much as we do, you definitely need to try our Roasted Butternut Squash Soup!
What You Will Need
- vegetable broth – if you want to keep this recipe card Whole30 compliant, be sure to check the labels at your local grocery store.
- green beans, zucchini, carrots, potato, & celery – a variety of fresh vegetables that are so delicious in this easy soup recipe.
- yellow onion – a traditional ingredient for any homemade soup that brings the best flavor.
- ghee – love adding a little bit for that boost of flavor!
- salt and pepper – simple seasonings that are always a must.
- fresh garlic – just take a few garlic cloves, give them a smash, and toss them in the soup pot.
How To Make Winter Vegetable Soup
The first steps to making this easy recipe are to bring a large pot of vegetable broth to a boil on medium high heat. Toss in the garlic, onion, salt, and pepper. Simmer 5 minutes, add green beans, carrots, potato chunks, and celery. Simmer another 5 minutes. Add ghee, zucchini, and continue to simmer for a few more minutes. Taste and continue the cooking process until the vegetables are fork tender.
Best Way To Serve Winter Vegetable Soup
A warm bowl of soup is always best served with some chunky bread covered in butter or a slice of grilled bread. Of course, that is only the case if you don’t need to keep it Whole30 compliant. Otherwise, feel free to toss on a sprinkle of fresh parsley or another favorite fresh herb.
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Ingredients
- 64 oz vegetable broth, read ingredients carefully
- 2 cups fresh green beans, cut into 1 inch pieces
- 1 zucchini, sliced and quartered
- 7 medium carrots, peeled and sliced
- 1 large russet potato, cut into small cubes
- 1 small sweet yellow onion, minced
- 3 celery stalks, sliced
- 2 tablespoons ghee
- 1-2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 3 garlic cloves, smashed
Instructions
- Add vegetable broth to a dutch oven and bring to boil over medium-high heat. Reduce to simmer and add garlic cloves, onion, and 1 tablespoon of salt and pepper. Let simmer 5 minutes.
- Add green beans, carrots, potatoes and celery. Stir and let simmer 5 more minutes.
- Add ghee and zucchini, continue to simmer 2-3 minutes.
- Taste and add additional tablespoon of salt or pepper, as needed (or more, as needed).
- Taste vegetables to check for firmness and cook longer if you want them softer.
- Remove from heat and let sit. Serve immediately.
Notes
- Vegan: simply omit the ghee to make this recipe vegan.
- Storage: leftover soup can be stored in an airtight container in the fridge for up to 5 days.
Stephanie says
Fantastic! Wasn’t sure how the Ghee would taste in the soup but it was great! So happy with a little change in a vegetable soup!
Katie says
This looks delicious! Do you know if it holds up well to freezing?
Erin says
Thank you!! I actually haven’t tried freezing it before, but let me know if you do!! 😊