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 protein, lentils, quinoa or even brown rice, these are all perfect choices.
Make a big batch of this soup on the weekend and you’ll have a healthy lunch or dinner for days. Don’t forget, it’s ready in under 30 minutes.
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- 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 butternut squash, peeled and cut into bite-size chunks
- 8 ounces rutabaga or turnip, peeled and cut into bite-size chunks
- 8 ounces white sweet potato, peeled and cut into bite-size chunks
- 8 cups vegetable stock
- 2 bay leaves
- 1 sprig of fresh dill
- 4 sprigs fresh parsley
- 12 ounces green beans, cut into 1/2 inch pieces
- 2 cups 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: 354 Sodium: 2337mg Carbohydrates: 73g Fiber: 11g Sugar: 19g Protein: 9g