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The best recipe for a winter vegetable soup.

Winter Vegetable Soup

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American

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
  • 12 tablespoons kosher salt
  • 2 teaspoons ground black pepper
  • 3 garlic cloves, smashed

Instructions

  1. 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.
  2. Add green beans, carrots, potatoes and celery. Stir and let simmer 5 more minutes.
  3. Add ghee and zucchini, continue to simmer 2-3 minutes.
  4. Taste and add additional tablespoon of salt or pepper, as needed (or more, as needed).
  5. Taste vegetables to check for firmness and cook longer if you want them softer.
  6. 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