Get the Recipe: Winter Vegetable Soup
A hearty and healthy Winter vegetable soup, with carrots, parsnips, potatoes and green beans.
Ingredients
- 1 Tablespoon 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 teaspoon Herbes de Provence, or a pinch of thyme, rosemary, basil and/or savory
- 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
- 14 oz canned white kidney cannellini beans, , drained and rinsed
- 28 oz canned whole plum tomatoes, with juice
- 3-4 handfuls fresh baby spinach
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.
Serving: 1serving, 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
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