30 Minute Winter Vegetable Soup
What’s better than coming home from a long day to a hot and comforting bowl of soup? A comforting meal on the table fast! 30 minute winter vegetable soup is a complete meal in a bowl. Go ahead, you deserve it and you’ll feel like you’re doing something good for yourself.
Healthy, filling and makes you feel good about eating it. Colorful veggies and pasta that can be customized depending on what vegetables you like. If you want to add plant-based protein, lentils, quinoa or even brown rice, these are all perfect choices.
I like to use a combination of different color vegetables. Not only for the nutrients, but this makes for a pretty and eye-catching, colorful bowl of soup.
I like to serve this soup with a large piece of crusty bread to soak up all the delicious broth. This soup is vegan, but even if you are not vegan (like me) you and your family will still enjoy this soup.
Even though this is called 30 Minute Winter Vegetable Soup, make it multi-seasonal making it in the fall because you can still get these vegetables in the cooler times of the year.
Make a big batch of this 30 Minute Winter Vegetable Soup over the weekend and you’ll have a healthy lunch or dinner for days. Don’t forget, it’s ready in under 30 minutes.
This soup also freezes very well. Just make sure it is in a well sealed container. To reheat, you can microwave from frozen.
- 1 tablespoon olive oil
- 1 large or 2 small onions, chopped
- 4 stalks celery
- 5 large carrots, sliced
- 3 garlic cloves, peeled and finely chopped or grated
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 14 ounces(396 grams) butternut squash, peeled and cut into bite-size chunks
- 8 ounces (226 grams) rutabaga or turnip, peeled and cut into bite-size chunks
- 8 ounces (226 grams) white sweet potato, peeled and cut into bite-size chunks
- 8 cups (8.3 pints) vegetable stock
- 2 bay leaves
- 1 sprig of fresh dill
- 4 sprigs fresh parsley
- 12 ounces (340 grams) green beans, cut into 1/2 inch pieces
- 2 cups (473 ml) small pasta, cooked according to package directions
- 1 teaspoon fresh parsley, chopped for garnish
- To a large soup pan or dutch oven over medium heat add the olive oil.
- Sauté the onion, celery and carrots until they soften.
- Stir in the garlic and cook for 1 minute.
- Add 1/4 teaspoon salt, half of the pepper and stir.
- Add the squash, rutabaga, potato and vegetable stock.
- Using kitchen string, tie the bay leaves, dill and parsley into a bundle and add to the stock.
- Bring to a simmer and cook for 10 until the potatoes and squash are fork tender.
- Taste for seasoning, depending how salty the stock is, add the other 1/4 teaspoon salt.
- Add the green beans and cook for 2 more minutes.
- Take out the herb bundle and discard.
- Add 1/2 cup cooked pasta into serving bowls and pour over the soup. Garnish with chopped parsley.
Amount Per Serving Calories 354Sodium 2337mgCarbohydrates 73gFiber 11gSugar 19gProtein 9g
If you’ve made this recipe leave a comment below. I love to hear from my readers!