Winter Vegetable Soup

Posted on Jan 3, 2013 in Beans, Healthy, Lunch, Main Dish, One Pot Dish, Recipes, Reduced Fat, Soup, Stew, Vegetarian | 15 comments


Can a dish be both comforting and vibrant? Can it be full of nutrients and packed with goodness for your body? Can it take under an hour to prepare? If you are looking for a dish like that, then look no further. I present to you a delicious bowl of Winter Vegetable Soup. I was in comfort heaven as I sat down on my couch, wrapped myself up in a blanket and enjoyed a bowl of this goodness all while it was 23 degrees outside. Even Mr. Skeptical, aka Hubby, asked to have some packed for lunch for the next day.

It might seem difficult to fill a plate with colorful fruits and vegetables this time of the year. However, there are so many varieties available at the supermarket or better yet a local farmers market – winter squash, kale, sweet potatoes, beets, radishes, cranberries. I can go on and on. Encourage yourself to pick up a new fruit or vegetable every week and learn how to incorporate it into your recipes. You might be surprised what you discover.


One sure way to get lots of vegetables into your diet is by making a pot of this satisfying soup. Can’t wait for you to try it.


Step 1: Allow the wonderful aroma of sautéing vegetable to fill your kitchen.


Step 2: Add lots of flavor.


Step 3: Add vibrant greens


Step 4: Simmer low and slow – about 30 minutes.

End Result. :)


Just remember good, clean food doesn’t have to be boring.

I have entered this soup into Shine Supper Club January contest for a healthy vibrant winter fare. Your vote would be appreciated.:)

5.0 from 1 reviews
Winter Vegetable Soup
Prep time
Cook time
Total time
Recipe type: dinner
Serves: 6-8
  • 1 tbsp good quality lite olive oil
  • 1 medium red onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 medium zucchini, cut in half and sliced into ¼ slices
  • 1 tsp fresh thyme, roughly chopped
  • 2 garlic cloves, finely minced
  • 4 cups of water
  • ½ cup quinoa
  • 1 15 oz can organic diced tomatoes (i used no salt)
  • 1 chicken bouillon (or vegetable for a vegetarian version)
  • 1 15 oz can black beans, drained and rinsed well
  • 1 bay leaf
  • ¼ tsp curry powder
  • pinch saffron
  • 2 cups spinach, roughly chopped
  • salt and pepper to taste
  1. Heat olive oil in a Dutch Oven or a Heavy Soup Pot.
  2. Add onion, carrot, zucchini, garlic and thyme. Saute about 5 minutes until the vegetables begin to soften.
  3. Add the next 8 ingredients and simmer another 10-15 minutes.
  4. Add spinach and simmer on low for 25-30 minutes.
  5. Season with salt and pepper and enjoy.
3 WW Points+ per serving
Nutrition Information
Serving size: 1 cup

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  1. Yum! I’ll be making this!!

  2. Simply beautiful — a great way to liven up a cold, winter day. Given how I’m sick, I can use all the soup I can get these days. :)

    • Thank you Danny and I hope you feel better soon.

  3. seriously I could eat quinoa everyday…never tried it in a soup, sounds brilliant!

    • I know exactly what you mean Gina. I could eat quinoa everyday as well. Just love it. It does work very well in a soup.

  4. This looks fantastic, and just what this month calls for!

    • Thank you Sarah. This soup is perfectly satisfying yet wonderfully healthy.

  5. I can hardly wait to try this soup. I know it’s going to be incredibily delious. Thanks for sharing it!

  6. I’m excited to try this recipe! It looks delicious and I love that you added quinoa.

  7. Wish I had a bowl of this.

    • Virtual bowl of winter vegetable soup coming your way. :)

  8. Yum! My husband is on chemo and cannot eat raw veggies, THIS is going to be perfect!

    • I hope he enjoys this recipe and truly hope he gets better. Best wishes.


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