Meg's Meal Planning

soup

Winter Vegetable Soup

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A healthy winter soup full of vegetables, including spinach and carrots, is the perfect, hearty meal to keep you warm all season long.

There is a never ending cold front coming through New England. After another day in the single digits and the snow coming down, I need something to warm the soul.

This winter vegetable soup just hits the spot! You can change up the pasta or use quinoa!

Winter Vegetable Soup
 
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Ingredients
  • 1 tablespoon olive oil
  • ⅓ cup chopped onion
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 7½ cups chicken stock
  • 1 14.5 oz can diced tomatoes
  • ½ box acini di Pepe
  • ½ teaspoon each dried thyme, Italian seasoning, and oregano
  • Handful freshspinach
  • Salt and pepper to taste
Instructions
  1. Heat the oil in a dutch oven over medium heat, add the onions, and sauté for 4-5 minutes or until soft. Add the carrots and celery and sauté for additional 3 minutes. Add the chicken stock, tomatoes, and seasoning. Stir to combine.
  2. Reduce heat, Add pasta, cook for 10-12 minutes.
  3. Just before serving, add the spinach and cook until it wilts down. Season with salt and pepper.

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Vegetarian soup 

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Even though we are far from vegetarians, my husband and I both love this soup. It’s a one pot meal, packs plenty of flavor, and between the kale, sweet potato, butternut squash, and quinoa, you will feel full and satisfied! 

  

Vegetarian soup with kale and quinoa

Ingredients

  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 carrot, chopped
  • 3 cloves of garlic, minced
  • 1 large sweet potato, peeled and chopped 
  • 2 cups chopped butternut squash
  • 3 bay leaves
  • 4 cans  (14 1/2 oz) reduced sodium vegetable broth
  • 2 cans (15 oz) diced tomatoes
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup quinoa
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups chopped kale, ribs and stems removed
  • Salt and pepper to taste

Steps

  1. Heat olive oil in a large stock pot over medium heat. Add onion and carrot and cook until the onions are translucent, about 5 minutes. Add the garlic, sweet potato, butternut squash, and bay leaves. Cook until vegetables are tender, about 10 minutes. Stir occasionally so they don’t stick to the bottom of the pan.
  2. Add the vegetable broth, tomatoes, and chickpeas. Stir in the quinoa and season with rosemary and thyme. Cook for 15 minutes or until quinoa is soft. Stir in the kale and cook for an additional 5 minutes. Season with salt and pepper to taste.
 

This recipe was inspired from here