It’s still soup season in full force here and this hearty winter vegetable soup is a winner. Filled with broccoli florets, potatoes, and leafy kale, this soup will become a new favorite in your Meatless Monday dinner rotation.
We start with sautéing onions and carrots until translucent. Next, we’re coating this initial veggie batch in tomato paste and a variety of herbs and spices before stirring in our stock of choice (vegetable or chicken are great options). We’ll add in the broccoli and potatoes to simmer in the broth until tender then top it off with beans and kale.
So simple and so delicious. The best part? This hearty winter vegetable soup is ready in 30 minutes. Easy weeknights, indeed.
Keep in mind: winter vegetable soups are souper adaptable! See what I did there? 😉
A few options that are a great tried and true mix for a hearty winter vegetable soup:
- Leafy greens like kale or spinach
- Starchy veggies like potatoes
- Carrots, celery and onion are perfect for a chicken noodle style soup
- Broccoli and potato always pair pretty well
- Beans help bulk up soups for added fiber and protein
Your options are endless! This recipe makes a good 6 servings so you’ll have leftover of this hearty winter veggie soup to get through the week. It’s also freezer friendly so freeze what you don’t eat and have it on hand when in a pinch for a weeknight dinner.
Hearty Winter Vegetable Soup
- 1 dutch oven or heavy bottomed pot
- 4 cloves garlic
- 1 medium carrot peeled and diced into 1/2 inch chunks
- 3 russet potatoes peeled and diced into 1/2 inch chunks
- 4 leaves Tuscan kale stems removed and julienne sliced
- 1 small head broccoli florets chopped small
- 2 cups cooked white beans in broth or one 15-ounce can, keep in liquid
- 1/2 medium yellow onion diced
- 2 cups stock of choice vegetable or chicken stock work well here
- 2 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 tsp red pepper flakes optional
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
- Sauté onion and carrots in 2 tablespoons olive oil in Dutch oven or heavy pot until translucent, about 5 minutes. Add the garlic and tomato paste along with a pinch of kosher salt, black pepper, and the dried herbs and red pepper flakes (if using). Stir until onions and carrots are well coated.
- Add in stock, broccoli, and potatoes and bring to a boil before lowering to a simmer. Cook until potatoes are fork tender, about 10 minutes. Remove from heat and add beans in their broth/juice and chopped kale.
- Stir to warm through before ladling into bowls. Drizzle with good quality olive oil and, if desired, a generous amount of grated Parmesan. Crusty bread on the side also a must.
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