30 minute Winter vegetable soup

CULINARY GINGER(2)
Karen Bramlett: "Great! added broccoli and cauliflower." Read More
17Ingredients
28Minutes

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onions (large or 2 small, chopped)
  • 4 stalks celery
  • 5 large carrots (sliced)
  • 3 garlic cloves (peeled and finely chopped or grated)
  • 1/2 teaspoon salt (divided)
  • 1/4 teaspoon freshly ground black pepper
  • 14 ounces butternut squash (peeled and cut into bite-size chunks)
  • 8 ounces rutabaga (or turnip, peeled and cut into bite-size chunks)
  • 8 ounces sweet potato (white, peeled and cut into bite-size chunks)
  • 8 cups vegetable stock
  • 2 bay leaves
  • 1 sprig fresh dill
  • 4 sprigs fresh parsley
  • 12 ounces green beans (cut into ½ inch pieces)
  • 2 cups small pasta (cooked according to package directions)
  • 1 teaspoon fresh parsley (chopped for garnish)
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    Reviews(2)

    Karen Bramlett 9 months ago
    Great! added broccoli and cauliflower.
    Merari S. 4 years ago
    This is a simple and comforting soup that is also full of flavor! I substituted the vegetable stock with organic chicken broth to give it a chicken noodle flavor. Will definitely be making this one again.

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