Seasons and Suppers · by Jennifer Maloney★ 5.0 (7)
Winter Vegetable Soup
NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 29%
CARBS 70G75% OF CAL
11G FIBER45G OTHER13G TOTAL SUGAR
FAT 4G10% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup loaded with carrots, parsnips, potatoes, green beans, and white beans in a light broth. Warm and comforting winter fare.
mainfrenchsoup🍲 stockpotdairy freegluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (sliced)
- 2 stalks celery (chopped)
- 2 medium carrots (chopped)
- 2 medium parsnips (chopped)
- 5 cups chicken stock (or vegetable)
- 3 fresh thyme sprigs
- 1/2 teaspoon Herbes de Provence (or a pinch of thyme, rosemary, basil and/or savory)
- Salt and freshly ground pepper (to taste)
- 8-10 mini red potatoes (halved)
- 1 1/4 cups green beans (fresh or frozen, ends trimmed and cut into 1-inch pieces)
- 1 cup peas (fresh or frozen)
- 14 oz canned white kidney cannellini beans (, drained and rinsed)
- 28 oz canned whole plum tomatoes (with juice)
- 3-4 handfuls fresh baby spinach
At a glance
PER SERVING · TIME 60M
CAL 19%·PRO 29%
CARBS 70G75% OF CAL
11G FIBER45G OTHER13G TOTAL SUGAR
FAT 4G10% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 715mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1829mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.