Description
Our simple, yet delicious Winter Vegetable Soup recipe is the epitome of warm and cozy on any chilly night!
Ingredients
Scale
- 64oz 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.
Nutrition
- Serving Size: 6oz
- Calories: 114
- Sugar: 6.3 g
- Sodium: 1056.6 mg
- Fat: 3.2 g
- Carbohydrates: 20.4 g
- Protein: 2.4 g
- Cholesterol: 7.6 mg