Winter Harvest Vegetable Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WINTER HARVEST VEGETABLE SOUP



Winter Harvest Vegetable Soup image

Make and share this Winter Harvest Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 1h50m

Yield 8-10 pints

Number Of Ingredients 18

4 medium carrots, halved and sliced
3/4 cup chopped celery
2 medium onions, chopped
1 leek, sliced thin (white part only)
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
10 cups chicken stock or 10 cups vegetable stock
3 cups cubed peeled boiling potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and chopped
2 bay leaves
3/4 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon pepper
salt

Steps:

  • In a saucepan melt the butter and add olive oil.
  • Saute onions, celery and garlic until translucent but not browned. Remove from heat and place in a large stock pot.
  • Add stock, potatoes, squash, turnips, carrots, parsnips and bay leaves then bring to a gentle boil over medium high heat.
  • Reduce heat and simmer 5 minutes.
  • Remove from heat and add apples, basil, thyme, pepper and salt to taste, mixing well.
  • Ladle into prepared jars leaving a 1" headspace.
  • Process pint jars for 75 minutes and quarts for 90 minutes at 10 lb pressure.
  • Adjust pressure according to your altitude and / or style of canner.

Nutrition Facts : Calories 290.9, Fat 7.2, SaturatedFat 2.2, Cholesterol 12.8, Sodium 498.3, Carbohydrate 48.1, Fiber 6.5, Sugar 17.1, Protein 10.6

HARVEST VEGETABLE SOUP



Harvest Vegetable Soup image

This Mediterranean Harvest Vegetable Soup recipe is vegan and gluten free. It's made with parsnips, carrots, beans, kale, and fresh herbs!

Provided by Christine Rooney

Categories     Main Course

Time 40m

Number Of Ingredients 15

6 cloves garlic
1 onion (or 2 shallots)
1-2 stalks celery
4-5 carrots
1-2 parsnips
2-3 cups kale
1 Tbsp. olive oil
4 cups low sodium vegetable broth
1 14.5 oz. can diced tomatoes
1 15 oz. can cannellini beans (drained)
1 tsp. Italian seasoning
1/4 tsp. red chili flakes
1/2 tsp. sugar
generous pinch kosher salt (adjust to taste)
generous pinch pepper (adjust to taste)

Steps:

  • Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
  • Chop 4-5 carrots and 1-2 parsnips into slices.
  • Roughly chop 2-3 cups of kale.
  • Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
  • Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
  • Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
  • After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
  • Cover once again and simmer for another 10 minutes or so.
  • Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
  • Serve the soup with crusty bread and garnish with Parmesan cheese (optional).

Nutrition Facts : Calories 238 kcal, ServingSize 1 serving

ALTON BROWN'S WINTER VEGETABLE SOUP



Alton Brown's Winter Vegetable Soup image

I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

Provided by Sharon123

Categories     Vegetable

Time 2h15m

Yield 6 quarts

Number Of Ingredients 18

1/4 cup olive oil
8 ounces cremini mushrooms, halved and sliced (baby portobella or mushrooms of choice)
2 medium carrots, finely diced
2 celery ribs, finely diced
1 large onion, finely diced
1 tablespoon kosher salt
one can whole canned tomatoes (35 ounce)
2 teaspoons fresh sage leaves, chopped
1 teaspoon fresh rosemary leaf, chopped
4 garlic cloves, minced
2 1/2 quarts filtered water
3 tablespoons low sodium soy sauce
one piece parmesan rind (2x2 inch)
7 ounces butternut squash, cubed
5 ounces curly kale, chopped
2 (15 ounce) cans great northern beans, undrained
2 tablespoons red wine vinegar
shaved parmesan cheese, for serving

Steps:

  • Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
  • Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
  • Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
  • Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

HEARTY WINTER-VEGETABLE SOUP



Hearty Winter-Vegetable Soup image

On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well
3 celery stalks, cut on the bias into 1/2-inch-thick pieces
3 medium carrots, cut into cubes
2 garlic cloves, crushed
2 pinches of red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups homemade or store-bought low-sodium chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 Yukon Gold potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Steps:

  • Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
  • Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper.

WINTER VEGETABLE SOUP WITH TURNIPS, CARROTS, POTATOES AND LEEKS



Winter Vegetable Soup With Turnips, Carrots, Potatoes and Leeks image

I use the food mill instead of a blender - immersion or regular - because I love the texture of the soup when it's put through the mill's coarse blade, resulting in a flavorful, colorful mixture that you can almost chew on. But you can use a blender to purée the soup. The texture will be coarsest - which is what you want - if you use an immersion blender.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 large leeks (1 to 1 1/2 pounds), white parts only, cleaned and sliced 1/2 inch thick
2 garlic cloves, minced
3 large carrots (10 ounces), diced
1 celery stalk, diced
1 large or 2 medium turnips (10 ounces), peeled and diced
1 pound russet potatoes, peeled and diced
A bouquet garni made with a bay leaf and a few sprigs each thyme and parsley
Salt and black pepper
1/4 cup crème fraîche, more to taste
Chopped fresh parsley or tarragon, for garnish

Steps:

  • In a large soup pot or Dutch oven, combine the leeks, garlic, carrots, celery, turnips, potatoes, bouquet garni, 1 1/2 quarts water, 2 to 3 teaspoons salt, and pepper to taste. Bring to a boil, reduce heat, cover and simmer 40 to 45 minutes, until the vegetables are very soft.
  • Pass the soup through the coarse blade of a food mill (or purée using a blender or an immersion blender).
  • Return soup to the pot and whisk in 1/4 cup crème fraîche (or more, to taste). Heat through, taste and adjust seasonings (be generous with salt and pepper). To serve, garnish each bowl with a spoonful of crème fraîche and a sprinkle of parsley or tarragon.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 657 milligrams, Sugar 6 grams

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

More about "winter harvest vegetable soup recipes"

HEARTY WINTER VEGETABLE SOUP RECIPE WITH PEARL BARLEY
Aug 31, 2015 Hearty winter vegetable soup recipe, packed with winter root vegetables & pearl barley that adds creaminess to the broth without dairy, …
From thecookspyjamas.com
4.8/5 (9)
Total Time 1 hr 15 mins
Category Soup
Calories 230 per serving
  • Add the remainder of the vegetables, and saute for a further 5 minute or until the vegetables have softened slightly.


EASY WINTER VEGETABLE SOUP RECIPE - LARDER LOVE
Serving suggestions. I like to serve my winter vegetable soup with a spoonful of homemade Pistou as I always feel this veggie soup is a bit like a winter version of the French summer soup de pistou.. You can also add a dollop of pesto …
From larderlove.com


BEST FALL HARVEST SALAD | FRUGAL NUTRITION
3 days ago This Harvest Salad made with roasted chickpeas and sweet potatoes, crisp apples, crunchy pumpkin seeds, and kale combines all your favorite seasonal fall flavors into one epic …
From frugalnutrition.com


39 COZY SOUP RECIPES TO WARM YOU UP THIS WINTER
2 days ago 1. To make the creamy mushroom soup: Heat butter and oil in a large Dutch oven over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened; add garlic …
From eatwell101.com


12 VEGGIE-PACKED SOUPS PERFECT FOR WINTER
3 days ago Get the Recipe: Hamburger Vegetable Soup . Easy Instant Pot German Potato Soup Image Credit: Two Kids And A Coupon. This simple Instant Pot German Potato Soup recipe is …
From thepassportkitchen.com


65 BEST WINTER SOUP RECIPES - EASY COLD WEATHER SOUP IDEAS
10 hours ago The 65 Best Winter Soups To Warm You Up All Season Long. ... Get the Vegetable Soup recipe. Advertisement - Continue Reading Below ... Get the Broccoli Cheddar …
From delish.com


THE BEST HARVEST VEGETABLE SOUP - CASABLANCACOOKS.COM
Oct 24, 2018 Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3-4 minutes. Add garlic and continue cooking for another 30 seconds.
From casablancacooks.com


WINTER VEGETABLE SOUP - FRAMED COOKS
Jan 7, 2021 Carrots: You can either use three large carrots or around 25 baby carrots Leek: Look for this scrumptious member of the onion family in your produce section. You can also swap out the leek for a peeled and chopped …
From framedcooks.com


HARVEST VEGETABLE SOUP - FEASTING AT HOME
Oct 7, 2021 Heat oven to 450 degrees. Wash tomatoes and slice them in half. Lay tomatoes skin down cut side up on a lined baking pan. Drizzle lightly with olive oil and sprinkle with salt. Roast for 30 minutes, until wilted.
From feastingathome.com


WINTER HARVEST VEGETABLE SOUP RECIPE: HOW TO MAKE IT - TASTE OF …
Ingredients. 3 medium carrots, halved and thinly sliced 3/4 cup chopped celery 1 medium onion, chopped 2 green onions, thinly sliced
From tasteofhome.com


WINTER HARVEST VEGETABLE SOUP - HILDRETHFARMS.CA
Jan 13, 2021 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
From hildrethfarms.ca


HARVEST VEGETABLE SOUP - PINK OWL KITCHEN
Sep 30, 2020 Tips for Storing This Soup. Harvest Vegetable Soup keeps beautifully for up to 5 days when stored in an airtight container such as a NEW! Ello Duraglass™ Food Storage Rounds. I always make pretty big batches of …
From pinkowlkitchen.com


HARVEST VEGETABLE SOUP {VEGAN} - HEALTHY SEASONAL …
Oct 11, 2022 Step 1: Saute Vegetables. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add onion and salt, and cook, stirring often until the onion is softened and starting to brown, 8 to 10 minutes.
From healthyseasonalrecipes.com


AMAZING FALL HARVEST HOMEMADE VEGETABLE SOUP - BUY THIS COOK …
Sep 6, 2022 This gives your homemade vegetable soup a flavorful start. Then, stir in the tomatoes, garbanzo beans, vegetable broth, water and seasonings. Bring to a boil, stirring …
From buythiscookthat.com


30 MINUTE WINTER VEGETABLE SOUP - CULINARY GINGER
Dec 6, 2023 Instructions. To a large soup pan or dutch oven over medium heat add the olive oil. Sauté the onion, celery and carrots until they soften. Stir in the garlic and cook for 1 minute.
From culinaryginger.com


10 DELICIOUS WINTER SOUPS AND STEWS - ALIVE MAGAZINE
4 days ago These delicious soups and stews are perfect to cozy up with for a chilly night in. Packed with vegetables, protein, and grains, each recipe is easy to make and comforting to …
From alive.com


HEARTY WINTER VEGETABLE SOUP - COOKING WITH OUR CSA
How to Make This Hearty Winter Vegetable Soup. This Hearty Winter Vegetable Soup is ready in under 30 minutes making this the perfect dinner option for a fast weeknight meal. Here’s how …
From cookingwithourcsa.com


FALL HARVEST SOUPS: WARM COMFORT BOWLS FOR A HEALTHY LIFESTYLE
Nov 3, 2024 Hydrating: Broth-based soups provide essential hydration, especially important during colder months. Versatile and Customizable: Soups offer endless possibilities for …
From wellness52.com


WINTER-VEGETABLE SOUP RECIPE - EPICURIOUS
Sep 26, 2024 Preparation. Step 1. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other large heavy pot on the stovetop over medium. Add 1 medium yellow onion, finely chopped, 1 large carrot ...
From epicurious.com


25 WINTER SOUPS SO GOOD YOU CAN’T WAIT TO BE SNOWED IN
4 days ago Made in the slow cooker, this loaded potato soup is anything but bland. It’s packed with potatoes, a creamy soup base, bacon, and cheese. Get The Recipe: Slow Cooker Loaded …
From foodpluswords.com


INSTANT POT WINTER VEGETABLE SOUP {WITH STOVETOP …
1/4 cup butter; 2 medium onions roughly chopped (or 2 large leeks, rinsed of sand, tops discarded, and roughly chopped); 2 medium/large parsnips or carrots peeled and roughly chopped; 1 celeriac peeled and roughly chopped (If you …
From raisinggenerationnourished.com


FALL HARVEST QUINOA SALAD - WELLNESS BY KAY
1 day ago Bring a cornucopia of autumnal deliciousness to your table with my easy Fall Quinoa Salad recipe! This healthy harvest salad features sweet roasted butternut squash, crunchy …
From wellnessbykay.com


Related Search