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Winter Vegetable Soup

 Winter Vegetable Soup
I'VE ENJOYED this soup for years because it tastes good, is simple to make and doesn't leave a lot of leftovers. When there's a chill in the air, a steaming bowl of this savory soup is welcome. -Mavis Diment, Marcus, Iowa
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup sliced green onions
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) chicken broth
  • 1 small potato, peeled and cubed
  • 1 large carrot, sliced
  • 1/4 teaspoon dried thyme
  • 1 cup broccoli florets
  • 1/4 teaspoon salt, optional
  • 1/8 teaspoon pepper

Directions

  • In a large saucepan, saute onions in oil until tender. Add the broth,
  • potato, carrot and thyme. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 5 minutes. Add the broccoli, salt if desired and
  • pepper; simmer, uncovered, for 5-7 minutes or until vegetables are
  • tender. Yield: 2 servings.
Nutritional Facts: One 1-1/3-cup serving (prepared with reduced-sodium broth and without salt) equals 168 calories, 8 g fat, 5 mg cholesterol, 125 mg sodium, 19 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.