Winter Garden Vegetable Soup
Updated Apr 07, 2020
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Winter Vegetable Soup features the goodness of cherry tomatoes, healthy kale, great northern beans and so much more. This delicious soup recipe is a great lunch or dinner and can be made in just over an hour!
Table of Contents
About This Vegetable Soup
I’m always searching for healthy recipes, and oftentimes, I can find one in a warm bowl of soup. Some of my favorite healthy soups include this fasolada or Greek bean soup, our cabbage soup recipe, and this Lipton noodle soup with rotisserie chicken.
I’m not that good at remembering names, and on more than one occasion I have embarrassed myself dearly by not recognizing a face that in reality should have been one that is familiar to me.
Call it a blessing or somewhat of a curse, when it comes to food I never forget a flavor.
It was almost two years ago that I first tasted this Winter Vegetable Soup.
It is full of comforting warmth, great health and for me, memories of a delicious dinner replete with good wine and even better people.
When I asked for the recipe, my friend who made this was kind enough to get it to me the following day.
Though it’s been nearly two years since that winter’s March dinner, the lingering memory of fun people and great food has never left me.
What’s in it
- Mushrooms
- A classic mirepoix of onions, carrots, and celery
- Tomatoes
- Savory herbs
- Butternut squash
- Kale
- Great northern beans
- Parmesan cheese
As I’ve been known to do a time or two, I veered slightly off the beaten path for this recipe of Winter Vegetable Soup and made it my own.
Instead of using canned diced tomatoes, we used some fresh cherry ones.
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Although you can easily make this vegetarian and use water as the liquid base, I wanted to notch it up just a bit and opted for low-sodium chicken broth.
Finally, in the end, I had some leftover kale, and so I decided to roast it and use the roasted kale as a garnish for this soup, and it is some of the best kale that I have ever tasted.
I suggest making this Winter Vegetable Soup soon and invite a friend or two over.
Ask them to bring a friend as well, and you’ll be amazed at the people you meet and the great memories that will be made.
More winter soup recipes
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Winter Garden Vegetable Soup
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
Ingredients
- ¼ cup olive oil
- 8 oz mushrooms, halved and sliced
- 2 medium carrots, finely diced
- 2 ribs celery, finely diced
- 1 large onion, finely diced
- 1 tablespoon kosher salt
- 2 cups fresh cherry tomatoes
- 2 teaspoons fresh sage leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 4 cloves garlic, minced
- 2 quarts reduced-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- One or two Parmesan rinds
- 7 oz butternut squash, cubed
- 5 oz curly kale, chopped
- oz One 15 cans great Northern beans, un-drained
- 2 tablespoons red wine vinegar
- Shaved Parmesan, for serving
Instructions
- Place 2 tablespoons olive oil into stockpot over high heat until the oil shimmers. Add the mushrooms and sauté until browned, about 5 minutes. Remove the mushrooms and set aside.
- Decrease the heat to low, add the remaining 2 T olive oil and the carrots, celery, onions, and salt. Cook, stirring occasionally, until softened.
- Add the tomatoes, sage, rosemary, and garlic, and cook 5 minutes.
- Add the broth, soy sauce and Parmesan rind; bring to a boil, about 15 minutes.
- Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
- Add the beans, mushrooms and red wine vinegar and cook until heated through, about 15 minutes. Serve with Parmesan cheese.
Notes
To make this vegetarian, use water or vegetable broth instead of chicken broth.
Share this soup with your neighbor and spend some time catching up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Updated from the original post of January 27, 2017.
I love the addition of Parmesan rinds to the soup as it cooks: it’s one of my favorite tricks! This looks amazingly fresh and delicious.
It is amazing how the memory of a good meal can stay with you – and how recreating the recipe can bring back all the lovely memories! This Winter Vegetable Soup looks like real comfort food, full of wholesome ingredients and lots of flavour. Definitely great food to make memories over!
Mmm, this is the kind of soup that could just warm you through and through! I love the roasted kale as a garnish, too. I’ll have to give this a try!
Oh Yes, this is what I need right now for the cold weather 🙂 Looks so warm, hearty and comforting.
This is a gorgeous soup! There is nothing better than coming home to a delicious soup like this winter vegetable soup. Love the added butternut squash- yum!
I could have soup all year round. I love the flexibility of being able to use whatever veggies are on hand. I bet this really hits the spot!
It hit the spot, very nicely Andrea. As a bonus, it makes for a great leftover!
I love soups like this. So full of flavor and has all of my favorites. Perfect for a comforting one bowl dinner!
Thanks, Stephanie!
With a bowl of soup like this I just had to stop by! Mmmm….it looks so amazing and I love that you tuck a parmesan rind in it too. I always save mine also – so much flavor! p.s. pretty sure I have the same problem when it comes to names & flavors! 😀
I’ve made a similar soup and love all the hearty, healthy flavors. Great way to use kale too!
Wow, this soup is literally packed with veggies! Love it!