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    Home » Recipes » Soup Recipes

    Provencal Style Winter Vegetable Soup

    Jan 12, 2016 | by Jennifer | Last Updated: Jul 12, 2021

    Jump to Recipe

    This French, Provencal Style Winter Vegetable Soupis both hearty and healthy, with loads of winter vegetables, beans and a delicious tomato broth.

    provencal vegetable soup in soup bowl

    This Provençal style soup makes the most of the vegetables that are good in the winter - carrots, parsnips, spinach, green beans - along with a handful of frozen peas and hearty white kidney (cannellini) beans. This particular recipe makes a big batch, but there is no fear of it going to waste. Left-overs will keep very well in the fridge and will even freeze well.

    The variety of vegetables can easily be varied, according to what odds and ends you might have to use up in your fridge.

    This soup is perfect served with a rustic, crusty French bread.

    Cook's Notes

    Soups like this one are endlessly customizable and perfect for using up odds and ends of vegetables in your fridge or freezer. Just remember to add the vegetables in the order of how long they take to cook, so root vegetables first and greens like spinach or kale at the end.

    Cooking time may vary, depending on how vigorous your simmering is. Taste test the vegetables to ensure they are all tender.

    Be sure to taste your soup at the end and add more salt and pepper, as needed. If you taste your soup and it seems "bland", add salt and keep adding, a bit at a time, until the flavours shine! A good salting will ensure a flavourful soup. I also like to stir in some more fresh thyme leaves at the end, for an extra bit of herb flavour.

    Left-overs will keep well in the fridge or freeze.

    If you have some pancetta on hand and would like to add another layer of flavour, fry some in the pot until golden before adding the onions. (If a lot of fat renders off, remove most of it before adding the onion).

    Provencal Style Winter Vegetable Soup

    provencal vegetable soup in soup bowl

    Provencal Style Winter Vegetable Soup

    A hearty and healthy vegetables soup that features winter vegetables. You'll want to cut your carrots and parsnips to the same size, to ensure even cooking. It's helpful to have all the vegetables cut and ready before you start your soup.
    Author: Jennifer
    5 stars from 4 ratings
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    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Soup
    Servings 8 servings

    Ingredients
     

    • 1 Tbsp. olive oil
    • 1 small onion, diced
    • 2 cloves garlic, sliced
    • 2 stalks celery, chopped
    • 2 medium carrots, chopped
    • 2 medium parsnips, chopped
    • 5 cups chicken stock, or vegetable
    • 3 fresh thyme sprigs
    • 1/2 tsp. Herbes de Provence
    • Salt and freshly ground pepper, to taste
    • 8-10 mini red potatoes, halved
    • 1 1/4 cups green beans, fresh or frozen, ends trimmed and cut into 1-inch pieces
    • 1 cup peas, fresh or frozen
    • 1 14-oz can white kidney cannellini beans, , drained and rinsed
    • 1 28 28-oz can whole plum tomatoes, with juice
    • 3-4 handfuls fresh baby spinach
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    Instructions
     

    • n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
    • Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
    • Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.

    Nutrition

    Calories: 256kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Cholesterol: 4mg | Sodium: 287mg | Potassium: 1368mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3940IU | Vitamin C: 33.7mg | Calcium: 66mg | Iron: 3.1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine French
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Joan says

      June 03, 2022 at 12:15 pm

      5 stars
      SO easy and flavourful! Those creamy beans make it so inexpensive, healthful and hearty. It’s spring but we have some frozen zucchini that I want to make use of so added a couple to your recipe. All those beautiful herbs and aromatics! Great with a slab of hearty bread to soak up that gorgeous broth.

      Reply
      • Jennifer says

        June 03, 2022 at 12:23 pm

        So glad you enjoyed it, Joan and a wonderful use for that frozen zucchini! Thanks so much :)

        Reply
    2. Jane says

      February 06, 2022 at 9:06 am

      5 stars
      This was really delicious! My husband bought Herbes de Provence just for this recipe. Usually I make my own herb or spice mixes, but I decided to go ahead and have a jar of this. I read that HdP can include bay leaves, and I see that mine did not. Would you go ahead and add a bay leaf to this recipe, if that was missing in the mix?

      We look forward to trying more of your recipes!

      Reply
      • Jennifer says

        February 06, 2022 at 9:27 am

        So glad you enjoyed it, Jane :) I don't think Bay is really needed, with the Herbes de Provence, but if you enjoy the Bay flavour, you won't hurt it any to add a leaf to the pot. Thanks so much!

        Reply
    3. Agent Willard says

      January 30, 2021 at 9:01 pm

      Best vegetable soup ever. This recipe ROCKS!

      Used San Remo organic whole tomatoes, pancetta and an old parmesan rind. Followed the recipe as written.

      I don't normally like tomato based soups, but this one is different.
      So much flavour going on with the other vegetables - the tomatoes blended right in at the end.

      Will make another batch tomorrow for the frozen assets.

      Thank YOU for sharing this recipe.

      Reply
      • Jennifer says

        January 31, 2021 at 9:22 am

        So glad you enjoyed it :) Thanks so much!

        Reply
    4. Terrie Fulk says

      January 18, 2020 at 12:30 pm

      5 stars
      So happy I found your soup recipe today! It's a rainy day here in Ohio and wanted to make a vegetable soup that tastes like the one we get often at "La Chatelaine" french restaurant here in Worthington, Ohio. I substituted some of the vegetables with what I had like Kale and zucchini. Thank you, it's so good!

      Reply
      • Jennifer says

        January 18, 2020 at 12:42 pm

        So glad to hear, Terrie and yes, this soup is endlessly adaptable to what's in the fridge :) Thanks!

        Reply
    5. Irene says

      February 24, 2016 at 7:50 am

      5 stars
      Made this soup recently and it was very good! Parsnips aren't a favourite in our house but made the receipe as written. And we survived! Didn't have fresh thyme so used 1 1/2 tsp dried. Would definitely make again!
      Thanks for a great winter soup receipe.

      Reply
      • Jennifer says

        February 24, 2016 at 6:47 pm

        So glad you enjoyed it, Irene, despite the parsnips. I don't mind parsnips, but my daughter is not a fan. She basically ate around them, as I recall :)

        Reply
    6. Eline says

      January 16, 2016 at 2:09 pm

      I'm definitely making this this week, it sounds incredible. Even if I'm only living alone. I'm planning on making a big batch and give a part to a few of my neighbours. I might even make some bread to go alongside it too.

      Reply
      • Jennifer says

        January 16, 2016 at 6:50 pm

        Do enjoy, Eline! It would freeze really well too, if you have any left :)

        Reply
    7. Chris Scheuer says

      January 15, 2016 at 12:47 pm

      It's cold and gray here today, this would be a perfect lunch or dinner! Pinning!

      Reply
      • Jennifer says

        January 15, 2016 at 4:50 pm

        Thanks and same here, Chris. Perfect soup weather though :)

        Reply
    8. Laura (Tutti Dolci) says

      January 13, 2016 at 12:13 am

      We've been making soup several times a week lately, and this has to be the next one on the list! Love all the hearty vegetables and your bread looks fantastic!

      Reply
      • Jennifer says

        January 13, 2016 at 10:50 am

        Thanks Laura and same here. Soup is in regular rotation here, as well!

        Reply
    9. sue|theviewfromgreatisland says

      January 12, 2016 at 8:30 pm

      This looks heavenly...and I have a thing for those big white beans, they are so creamy!

      Reply
      • Jennifer says

        January 12, 2016 at 8:55 pm

        Thanks Sue and I love those beans, too :)

        Reply
    10. Tricia @ Saving room for dessert says

      January 12, 2016 at 6:10 pm

      You know I love soup and this one looks fantastic! I love cannellini beans - they are my favorite! Hope you made a big pot - looks like some weather heading your way? Thank you Jennifer!

      Reply
      • Jennifer says

        January 12, 2016 at 8:19 pm

        Yep. This makes a BIG pot and we needed it. And weather is always heading our way this time of year. We live due east of the Great Lakes (Lake Huron, to be exact), so lake-effect snow is a definite thing here. Winter here is getting things done between snow squall warning ;)

        Reply
    11. Katrina @ Warm Vanilla Sugar says

      January 12, 2016 at 5:15 pm

      Soup with thick slices of bread is the best. I LOVE the simplicity of this!

      Reply
      • Jennifer says

        January 12, 2016 at 8:14 pm

        Thanks Katrina :)

        Reply
    12. [email protected] says

      January 12, 2016 at 12:33 pm

      What beautiful colors this soup has, it looks so healthy.

      Reply
      • Jennifer says

        January 12, 2016 at 3:37 pm

        Thanks Grelinde and yes, it has lots of goodness in it :)

        Reply
    13. Jennifer Farley says

      January 12, 2016 at 10:44 am

      What a perfectly wonderful winter soup!

      Reply
      • Jennifer says

        January 12, 2016 at 3:36 pm

        Thanks so much, Jennifer :)

        Reply
    14. Mary Ann | The Beach House Kitchen says

      January 12, 2016 at 10:19 am

      Count me in Jennifer! With temps dipping into the 20's here I could eat soup 24/7. This sounds so delicious!

      Reply
      • Jennifer says

        January 12, 2016 at 3:36 pm

        Thanks Mary Ann and it's cold here, too (and snowing today!). Soup is in regular rotation :)

        Reply

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