Winter Vegetable Soup
Our simple, yet delicious Winter Vegetable Soup recipe is the epitome of warm and cozy on any chilly night!
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.
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