Winter Vegetable Soup Recipe

Name: Winter Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 medium carrots, pared & cut into 1/2 inch slices; 3 medium parsnips, pared & cut into 1/2 inch slices; 3 celery ribs, cut into 1/2 inch slices; 1 medium onion, coarsely chopped; 2 garlic cloves, crushed; 1 teaspoon dried thyme leaves, crumbled; ½ cup whole barley; ½ cup wild rice, rinsed; 7 cups vegetable broth; 3 small potatoes, peeled & cut into 1/2 inch cubes; 1 medium tomatoes, peeled & diced; 6 ounces fresh spinach, trimmed, rinsed, torn into bite-sized pieces; salt & freshly ground black pepper

Servings: persons

2 tablespoons vegetable oil
3 medium carrots, pared & cut into 1/2 inch slices
3 medium parsnips, pared & cut into 1/2 inch slices
3 celery ribs, cut into 1/2 inch slices
1 medium onion, coarsely chopped
2 garlic cloves, crushed
1 teaspoon dried thyme leaves, crumbled
½ cup whole barley
½ cup wild rice, rinsed
7 cups vegetable broth
3 small potatoes, peeled & cut into 1/2 inch cubes
1 medium tomatoes, peeled & diced
6 ounces fresh spinach, trimmed, rinsed, torn into bite-sized pieces
salt & freshly ground black pepper

1
Heat oil in large Dutch oven over medium heat.
2
Add carrots, parsnips, celery, onion, garlic, and thyme.
3
Cook, stirring frequently, until slightly softened, 5 minutes.
4
Add barley and rice; stir to coat.
5
Stir in broth, 2 cups of water, the potatoes, and tomato.
6
Cover and bring to boiling.
7
Reduce heat to medium-low; simmer covered, skimming and stirring occasionally, 1 hour.
8
Stir in spinach, salt & pepper; simmer covered 3 minutes.
9
Serve hot.
10
To reheat leftovers, add broth and/or water if soup has thickened, and correct seasonings.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 medium carrots, pared & cut into 1/2 inch slices, 3 medium parsnips, pared & cut into 1/2 inch slices, 3 celery ribs, cut into 1/2 inch slices, and more.

Yes, Winter Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions