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Winter Harvest Vegetable Soup Recipe

Winter Harvest Vegetable Soup Recipe photo by Taste of Home

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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!”

This recipe is:

Healthy

Diabetic Friendly

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Winter Harvest Vegetable Soup Recipe

Prep: 25 min. Cook: 50 min.

Yield: 12 Servings

25 50 75

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 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).

Nutritional 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.

Originally published as Winter Harvest Vegetable Soup in Light & Tasty February/March 2008, p47

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Winter Harvest Vegetable Soup

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Reviewed on Nov. 09, 2011 by tastilicious

I made this soup last year in the winter...and it's a keeper...so tasty and so many great vegetables!! Cooking it now!

Reviewed on Mar. 31, 2011 by dfausnacht

I used sweet potatoes instead of regular, and the result was a beautiful mixture of sweet and savory.

Reviewed on Nov. 22, 2010 by asabot

I love this soup. At one point in the past I gave it 4 stars, but if I could I would definitely change it to 5 now. I always use Better Than Bouillon vegetable base for the broth and I leave out the apples. The flavor is so great!