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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!”
  • Total Time
    Prep: 25 min. Cook: 50 min.
  • Makes
    12 servings (3 quarts)


  • 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


  • 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.
Nutrition Facts
1 cup: 134 calories, 2g fat (1g saturated fat), 3mg cholesterol, 404mg sodium, 27g carbohydrate (9g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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  • annrms
    Jan 23, 2016

    Delicious recipe! The combination of the vegetables is very savory. It makes plenty and would be a great addition to a soup buffet.

  • Summy
    Jan 12, 2014

    This was really delicious, but here's how I made it. I chopped everything and dumped all of the ingredients into my crockpot (including a teaspoon of the oil, and 1 tbsp butter for flavor). I used regular chicken broth. I didn't saute anything. It looked so pretty before it cooked, but afterwards I thought it looked rather bland and unappealing. (I cooked it on high for about five hours.) So, since I like creamier soups, I decided to take my chances and blend it all together. It's so pretty, and the flavors blended beautifully. I feel so good when I eat this soup, knowing I'm getting a heaping helping of good for me veggies. (I forgot to add the bay leaf, and I'll bet that will make it even better.)

  • Cherie Hill
    Jan 9, 2014

    This soup really is delicious! I added a little more of all of the vegetables because we like our soup thick with veggies. I also added about three cups of rotisserie chicken. Be sure to add the apples! Yum-yum!

  • lateshift32
    Nov 1, 2013

    great! its a lot of work but it's lmost all green light vegetables and those are free on a diet i've been following. don't be scared of the apple. i've only used each time i've made it but it really does contribute something special. i would definitely recommend this soup, and a cutting partner!

  • Sdoty001
    Jan 26, 2013

    No comment left

  • tastilicious
    Nov 9, 2011

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

  • dfausnacht
    Mar 31, 2011

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

  • asabot
    Nov 22, 2010

    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!