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There are plenty of recipes more glamorous than vegetable soup. If you want something to win first place in a modernist cuisine competition, pick another recipe. But if you’re looking for a trusty, belly-warming dinner that you can get on the table in half an hour, vegetable soup is a standby that won’t let you down.
Just in time to use up any lingering turkey leftovers from Thanksgiving, this recipe continues the vegetable-soup tradition of winter vegetables in a thick, savory broth.
Pop it on the stove and throw together a quick side salad while the windows steam up and the aroma of tomatoes and sage starts drifting from the pot. By the time the salad is done, and the table is set, it’ll be ready to pour into bowls (or a thermos bottle for a quick workday lunch).
I like adding cooked chicken or turkey to make the soup a little richer, but you could also throw in some ham or any other leftover meat in the fridge.
This would be a wonderful surprise for an elderly relative or anyone else in your life who could use a little help with chores or housework right now, especially since it freezes very well – why not make a double batch and pass some healthy holiday spirit on to your neighbors?
Winter Vegetable Soup Recipe
SERVES: 4 PREP: 20 min COOK: 35 min
Ingredients
- 1 red onion, chopped;
- 2 large carrots, chopped;
- 2 sticks celery, chopped;
- 1 medium sweet potato, chopped;
- 2 garlic cloves, minced;
- 1 can (28 oz.) diced tomatoes;
- 4 cups vegetable or chicken stock;
- 2 tsp. fresh sage leaves, chopped;
- 2 cups of cooked chicken or turkey;
- A few cabbage leaves, shredded;
- 2 tbsp. clarified butter or other cooking-friendly fat;
- Sea salt and freshly ground black pepper to taste;
Preparation
- In a large saucepan placed over medium heat, warm the clarified butter and add the onion and the garlic. Cook for 3 to 5 minutes or until the onion starts to brown.
- Add the carrots, celery, and sweet potatoes, stir well and cook for 2 to 3 minutes.
- Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
- Reduce the heat to a simmer. Cover and cook for 20 minutes.
- Add the chicken or turkey and cabbage and cook for another 10 minutes.
- Adjust the seasoning if necessary and serve warm.
📖 Recipe
Winter Vegetable Soup Recipe
A humble classic that hits the spot every time: cozy up to this comforting soup, or bring it to a friend in need.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Servings 4 people
Calories 271 kcal
Ingredients
- 1 red onion chopped
- 2 large carrots chopped
- 2 sticks celery chopped
- 1 medium sweet potato chopped
- 2 garlic cloves minced
- 1 can 28 oz. diced tomatoes
- 4 cups vegetable or chicken stock
- 2 tsp. fresh sage leaves chopped
- 2 cups of cooked chicken or turkey
- A few cabbage leaves shredded
- 2 tbsp. clarified butter or other cooking-friendly fat
- Sea salt and freshly ground black pepper to taste
Instructions
In a large saucepan placed over medium heat, warm the clarified butter and add the onion and the garlic. Cook for 3 to 5 minutes or until the onion starts to brown.
1 red onion, 2 garlic cloves, 2 tbsp. clarified butter or other cooking-friendly fat
Add the carrots, celery, and sweet potatoes, stir well and cook for 2 to 3 minutes.
2 large carrots, 2 sticks celery, 1 medium sweet potato
Add the tomatoes, stock, and sage, season to taste, and bring to a boil.
1 can, 4 cups vegetable or chicken stock, 2 tsp. fresh sage leaves, Sea salt and freshly ground black pepper to taste
Reduce the heat to a simmer. Cover and cook for 20 minutes.
Add the chicken or turkey and cabbage and cook for another 10 minutes.
2 cups of cooked chicken or turkey, A few cabbage leaves
Adjust the seasoning if necessary and serve warm.
Nutrition
Calories: 271kcalCarbohydrates: 21gProtein: 19gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 71mgSodium: 1048mgPotassium: 504mgFiber: 3gSugar: 7gVitamin A: 13650IUVitamin C: 6mgCalcium: 52mgIron: 1mg
Keyword vegetable, winter soup
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