Loaded with seasonal vegetables, 30 Minute Winter Vegetable Soup is a filling, vegan meal. With carrots, butternut squash, sweet potato, rutabaga, green beans pasta, this is as easy as a vegetable soup recipe gets. It’s very colorful too.

2 white bowls filled with vegetable soup with colors of yellow, orange and green

What’s better than coming home from a long day to a hot and comforting bowl of soup? A complete, one pan meal on the table fast! 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 and season. If you want to add plant-based protein, lentils or quinoa are perfect choices.

An oval dutch oven filled with colorful vegetable soup with carrots, butternut squash, green beans

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.

If you are like me and love to soak up soup broth, crusty bread is perfect so serve alongside. 

A closeup of vegetables in soup showing the carrots, green beans, butternut squash and rutabaga

Even though this is called 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 ahead: I like to prepare a big batch over the weekend so I  have a healthy lunch or dinner for days. It also freezes very well. Just make sure it is in a well sealed container. To reheat, you can microwave right from frozen.

30 minute winter vegetable soup viewed from overhead in a white bowl with a spoon

If you’ve made this 30 Minute Winter Vegetable Soup recipe leave a comment below or leave a question. I love to hear from my readers!

Yield: 4

30 Minute Winter Vegetable Soup

30 minute winter vegetable soup viewed from overhead in a white bowl with a spoon

Colorful veggies like carrot, butternut squash, rutabaga, sweet potato, green beans and pasta make this a quick, easy and delicious meal.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 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
  • 1 cup (112 grams) small pasta, cooked according to package directions
  • 1 teaspoon fresh parsley, chopped for garnish

Instructions

  1. 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.
  2. Using kitchen string, tie the bay leaves, dill and parsley into a bundle and add to the stock.
  3. 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.
  4. Add the green beans and cook for 2 more minutes.
  5. Take out the herb bundle and discard.
  6. Add 1/2 cup cooked pasta into serving bowls and pour over the soup. Garnish with chopped parsley.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 354Sodium 1302mgCarbohydrates 73gFiber 11gSugar 19gProtein 9g

Autumn Minestrone Soup

30 minute Winter vegetable soup. Colorful veggies and pasta make this a quick and delicious meal.

Autumn minestrone in a grey bowl topped with grated Parmesan cheese