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Winter Harvest Vegetable Soup

Winter Harvest Vegetable Soup
Rich, earthy root vegetables blend with savory spices and the tartness of apples in this wonderful soup from Barbara Marakowski of Loysville, Pennsylvania. “A friend gave me this low-fat recipe after my husband's cardiac surgery and now, it's our favorite. It gets even better with reheating!”
12 ServingsPrep: 25 min. Cook: 50 min.

Ingredients

  • 3 medium carrots, halved and thinly sliced
  • 3/4 cup chopped celery
  • 1 medium onion, chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 7 cups reduced-sodium chicken broth or vegetable broth
  • 3 cups cubed peeled potatoes
  • 2 cups cubed peeled butternut squash
  • 2 large tart apples, peeled and chopped
  • 2 medium turnips, peeled and chopped
  • 2 parsnips, peeled and sliced
  • 1 bay leaf
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • Additional thinly sliced green onions, optional

Directions

  • In a Dutch oven over medium heat, cook and stir the carrots, celery
  • and onions in butter and oil until tender. Add garlic; cook 1 minute
  • longer.
  • Add the broth, potatoes, squash, apples, turnips, parsnips and bay
  • leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20
© Taste of Home 2013

2 of 2

Winter Harvest Vegetable Soup (continued)

Directions (continued)

  • minutes.
  • Stir in the basil, thyme and pepper; simmer 15 minutes longer or
  • until vegetables are tender. Discard bay leaf before serving.
  • Garnish with additional green onions if desired. Yield: 12 servings
  • (3 quarts).
Nutrition Facts: 1 cup equals 134 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 404 mg sodium, 27 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2013