Hearty Winter Vegetable Soup

Written By Kristin Taracki

Use: Stored root veggies like potatoes, carrots, onions + garlic (if you don’t have these saved from the fall harvest, that’s okay - swing by the grocery store and pick up your favorites)

Why I Chose This Recipe: It’s cozy, comforting, and made with ingredients you probably already have hanging around your kitchen

Ingredients:

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2-3 carrots, sliced

  • 2 celery stalks, chopped

  • 3 cloves garlic, minced

  • 2 potatoes, peeled and cubed

  • 1 sweet potato, peeled and cubed

  • 1-2 cups of additional chopped vegetables (green beans, cabbage, zucchini - use what you have)

  • 1 (14-15oz) can diced tomatoes

  • 6 cups veggie, beef, chicken or venison broth

  • 1 tsp Italian seasoning or dried herbs

  • Salt & pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened.

  2. Stir in garlic and cook for 30 seconds, just until fragrant.

  3. Add remaining vegetables, tomatoes, broth, and seasonings.

  4. Bring to a gentle boil, then reduce heat and simmer 25–30 minutes, until veggies are tender.

  5. Taste and adjust seasoning as needed. Serve warm.

Bonus Tip:

If you have it on hand, use homemade bone or veggie broth and add local beef, chicken, or venison—it adds so much depth and flavor.

Kristin Taracki