Winter Vegetable Soup
Our simple, yet delicious Winter Vegetable Soup recipe is the epitome of warm and cozy on any chilly night!
Ingredients
- 64 ounces vegetable broth read ingredients carefully
- 3 garlic cloves smashed
- 1 yellow onion minced
- 1-2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2 cups fresh green beans cut into 1 inch pieces
- 7 medium carrots peeled and sliced
- 1 russet potato cut into small cubes
- 3 celery stalks sliced
- 1 zucchini sliced and quartered
- 2 tablespoons ghee
Instructions
- Boil: Add 64 ounces vegetable broth to a dutch oven and bring to boil over medium-high heat. Reduce to simmer and add smashed garlic cloves, minced onion, and 1 tablespoon of salt and pepper. Let simmer 5 minutes.
- Veggies: Add 2 cups fresh green beans, carrots, cubed potatoes and celery. Stir and let simmer 5 more minutes. Add zucchini and 2 tablespoons ghee, continue to simmer 2-3 minutes.
- Adjust: Taste and add additional salt or pepper, as needed (or more, as needed). Taste vegetables to check for firmness and cook longer if you want them softer.
- Serve: Remove from heat and let sit. Enjoy 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
Calories: 108kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1823mg | Potassium: 439mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9649IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 1mg
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