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 Tbsp. peanut oil; 3 medium carrots, pared and cut into 1/2-inch slices; 3 medium parsnips, cut into 1/2-inch slices; 3 ribs celery, cut into 1/2-inch slices; 1 medium onion, coarsely chopped; 2 cloves garlic, crushed; 1 tsp. dried thyme leaves; 1/2 c. whole barley; 1/2 c. wild rice, rinsed; 7 c. beef broth; 3 small potatoes, peeled and cut into 1/2-inch cubes; 1 medium tomato, peeled and diced; 6 oz. fresh spinach, trimmed, rinsed and torn into bite-size pieces; salt and freshly ground pepper

Servings: persons

2 Tbsp. peanut oil
3 medium carrots, pared and cut into 1/2-inch slices
3 medium parsnips, cut into 1/2-inch slices
3 ribs celery, cut into 1/2-inch slices
1 medium onion, coarsely chopped
2 cloves garlic, crushed
1 tsp. dried thyme leaves
1/2 c. whole barley
1/2 c. wild rice, rinsed
7 c. beef broth
3 small potatoes, peeled and cut into 1/2-inch cubes
1 medium tomato, peeled and diced
6 oz. fresh spinach, trimmed, rinsed and torn into bite-size pieces
salt and freshly ground pepper

1
Heat oil in a large saucepan or Dutch oven over medium heat. Add carrots, parsnips, celery, onions, garlic and thyme.
2
Cook, stirring frequently, until slightly softened, 5 minutes.
3
Add barley and rice; stir to coat.
4
Stir in broth, 2 cups water, the potatoes and tomato.
5
Cover and bring to boiling.
6
Reduce heat to medium-low.
7
Simmer, covered, skimming and stirring occasionally for 1 hour.
8
Stir in spinach, salt and pepper; simmer, covered, 3 minutes.
9
Serve hot.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 Tbsp. peanut oil, 3 medium carrots, pared and cut into 1/2-inch slices, 3 medium parsnips, cut into 1/2-inch slices, 3 ribs celery, 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.

Winter Vegetable Soup

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