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Winter Harvest Vegetable Soup

Total Time

Prep: 25 min. Cook: 50 min.

Makes

12 servings (3 quarts)

Updated: Sep. 14, 2022
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!”

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

  1. 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.
  2. Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  3. 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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