Veggie Soup with Winter Vegetables
This healthy, winter veggie soup is the perfect seasonal meal to nourish and warm you up.
There is no better meal on a cold winter night than a steaming bowl of soup! I love making soups in the winter because they are filling, healthy, and warming. They are also great to prep beforehand and reheat on the stove for a quick dinner.
This veggie soup is my go-to soup to use up all the vegetables in my fridge and get lots of nutrients into one meal. It is packed full of winter seasonal vegetables and has some heartiness and protein in the beans and potatoes.
The best thing about this soup is that it gets better the longer it sits in the fridge. The flavor gets soaked up by all the veggies and it has a richer and more complex flavor after a day or two, so I love to make this over the weekend and reheat it in the middle of the week.
How to Serve Veggie Soup
This soup goes great with fresh bread and butter, grilled sandwiches, or a salad. A small bowl can also be an awesome starter to get some veggies in before the rest of your meal.
Can I add ingredients or leave ingredients out?
Of course! I love tossing anything that needs to be used up into this soup. I have put frozen peas, swiss chard, noodles, rice, and more in it and it all tastes great. As long as you have the herby broth right, anything goes.
Can I use frozen veggies in this soup?
Yes! I love to toss in some frozen green beans from my garden or substitute the fresh carrots with frozen ones. Frozen veggies will get mushy quickly though, so toss them in 2-4 minutes before you are ready to serve the soup. They really just need to be reheated, not cooked.
Seasonal Veggies in This Dish
Cabbage: A cold-weather crop that can grow in the fall and spring. It can also grow in the winter in mild climates. Cabbage is a good storage crop, meaning it will last a long time in the right conditions.
Onions: Also a great storage vegetable. They are harvested in the fall and if kept in a cool, dry place, onions last several months.
Carrots: Both a cold-weather crop and a good storage vegetable. In most areas, gardeners can even leave their carrots in the ground through winter and harvest them on warm days.
Celery: A cool-weather crop that can grow through the winter in mild climates, or fall and spring in cold climates.
Garlic: Another great storage vegetable. Softneck varieties, once cured, can last all year until the next garlic crop is ready.
Potato: Potatoes are also a storage crop. Like onions and garlic, they can be harvested in the fall and stored in a cool, dark place for months.
More Delicious Soup Recipes
Veggie Soup with Winter Vegetables
This healthy, winter veggie soup is the perfect seasonal meal to nourish and warm you up. It's packed full of nutritious veggies and has a savory, herby broth for a punch of flavor.
Ingredients
- 1 tbsp avocado oil
- 1 small onion, minced
- 1 stalk celery, diced
- ½ pint mushrooms, washed and diced
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 2 tsp basil
- 1 tsp oregano
- 1 tsp thyme
- Red pepper flakes to taste (I use about 1 tsp)
- 8 cups veggie broth or water and veggie broth cubes
- 1 can diced tomatoes
- 1 can great northern beans, drained and rinsed
- 1 medium potato, peeled and diced
- Half a small green cabbage, cut into ¼ inch shreds
- Two handfuls of spinach
- Salt and pepper to taste
Instructions
- Heat oil in a 6-quart pot or dutch oven over medium heat. Once it’s hot, sauté the onions, celery, mushrooms, and carrots until the onions are translucent.
- Add the herbs and garlic and sauté for another 1-2 minutes.
- Add in the broth, tomatoes (including the juice), and potatoes. Bring to a boil, then turn down to medium heat and simmer until the potatoes are fork-tender but still a little firm. This will take about 15 minutes.
- Add in the cabbage and beans and continue to simmer until the cabbage is soft (about 5 minutes).
- Check the carrots, celery, and potatoes to ensure they are soft enough. Once everything is well cooked, stir in the spinach and let it wilt for a minute.
- Serve fresh or let cool and store in the fridge for a day or two before serving.
Notes
Feel free to add whatever vegetables, grains or beans you have on hand.
