Winter Garden Vegetable Soup

4.86 from 14 votes

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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!

A bowl of Vegetable soup
This winter vegetable soup recipe is perfect for the cold days of January and beyond.

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.

A pan of tomatoes and vegetables
Fresh cherry tomatoes add a touch of summer to this comforting winter soup recipe.

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.

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A bowl of sou
Some fresh herbs and some shaved Parmesan cheese make for the perfect garnishes in this winter soup recipe.

What’s in it

  • Mushrooms
  • A classic mirepoix of onions, carrots, and celery
  • Tomatoes
  • Savory herbs
  • Butternut squash
  • Kale
  • Great northern beans
  • Parmesan cheese
A pile of rainbow sitting on a table
I was lucky enough to come across some rainbow carrots to use in this soup. Ever since I discovered them a couple of years ago and made Cayenne Seared Pork Chops with Orange-Glazed Carrots with them, they have become one of my favorite veggies.

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.

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.

A bowl of soup
A warm bowl of winter soup is a great way to deal with cold weather!

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Winter Garden Vegetable Soup

4.86 from 14 votes
This recipe for winter vegetable soup Adapted from the Quarry Coffee and Café
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Yield: 10 servings


  • 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


  • 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.


In lieu of cherry tomatoes, you can substitute a can of diced tomatoes.
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.


Calories: 162kcal, Carbohydrates: 18g, Protein: 9g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 930mg, Potassium: 604mg, Fiber: 4g, Sugar: 3g, Vitamin A: 4295IU, Vitamin C: 13.9mg, Calcium: 61mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of January 27, 2017.
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A bowl of soup and glass of wine
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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. HI Dan
    I do not know how to thank you enough for this GREAT WINTER VEGETABLE!First thing I did was review the ingredients and was uncertain about the kale so I quickly remembered someone saying you need to massage it before cooking.I followed those instructions and it was a sure hit in my house.I started sharing this winner with others.This will be a repeat for sure.Thanks for sharing!

    1. Shirley, thank you for making my day. I’m so happy you enjoyed this recipe and really appreciate your feedback!

  2. 5 stars
    I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.

  3. 5 stars
    Super healthy, comforting and delicious. Nothing better than a big bowl of winter vegetable soup