Description
A comforting and nutritious winter vegetable soup that is versatile and easy to make, perfect for cold evenings.
Ingredients
Scale
- 1–2 tablespoons olive oil or neutral cooking oil
- 1 tablespoon unsalted butter (optional)
- 1 cup yellow onion, finely diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 2 cups chopped seasonal vegetables (like butternut squash, potatoes, kale, or mushrooms)
- 1 can (15 ounces) crushed or diced tomatoes
- 6–8 cups low sodium chicken, beef, or vegetable stock
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh herbs for finishing (parsley, cilantro, or basil)
- 1 can (15 ounces) beans or lentils
- Short pasta, barley, or rice for body
- 1 tablespoon lemon juice or a splash of vinegar
- Salt and freshly ground black pepper to taste
- Optional: cream, coconut milk, or Greek yogurt
- Optional garnishes: grated cheese, chili flakes, toasted seeds
Instructions
- Heat a large pot over medium heat and add the oil.
- Add onion, carrots, and celery; cook for 6-8 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Pour in stock and scrape the bottom of the pot; bring to a gentle simmer.
- Add seasonal vegetables and protein; simmer uncovered for 15-25 minutes.
- If using pasta or rice, add during the last 10-15 minutes of cooking.
- Finish with lemon juice or vinegar, and season with salt and pepper.
- Ladle into bowls and garnish with fresh herbs or cheese.
Notes
Soups can be customized with different vegetables and proteins. Use low-sodium stock to keep it healthier.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg