Name: Savory Winter Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 64oz vegetabe broth (read ingredients carefully); 2 cup green beans, but into 1 inch pieces; 1 zucchini, sliced and quartered; 7 carrots, peeled and sliced; 1 large russet potato, cut into small cubes; 1 small sweet yellow onion, minced; 3 stalks of celery, sliced; 2 Tablespoons ghee; 1-2 Tablespoons salt; 2 Teaspoons ground black pepper; 3 smashed garlic cloves

Description

A simple yet delicious winter soup that is absolutely delicious and Whole30 compliant!

Ingredients

Scale

64oz vegetabe broth (read ingredients carefully)
2 cup green beans, but into 1 inch pieces
1 zucchini, sliced and quartered
7 carrots, peeled and sliced
1 large russet potato, cut into small cubes
1 small sweet yellow onion, minced
3 stalks of celery, sliced
2 Tablespoons ghee
1–2 Tablespoons salt
2 Teaspoons ground black pepper
3 smashed garlic cloves

Cook Mode Prevent your screen from going dark

Instructions

Add vegetable broth to large soup pan.
Bring to boil and reduce to simmer and add garlic cloves, onion, 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 and let 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.
(note: to make vegan, omit the ghee)