Winter Harvest Vegetable Soup Recipe

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Winter Harvest Vegetable Soup
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  1. In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add garlic; cook 1 minute longer.
  2. Add the broth, potatoes, squash, apples, turnips, parsnips and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  3. Stir in the basil, thyme and pepper; simmer 15 minutes longer or until vegetables are tender. Discard bay leaf before serving. Garnish with additional green onions if desired. Yield: 12 servings (3 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.51 Kcal (358 kJ)
Calories from fat 19.19 Kcal
% Daily Value*
Total Fat 2.13g 3%
Cholesterol 2.54mg 1%
Sodium 372.7mg 16%
Potassium 436.72mg 9%
Total Carbs 13.48g 4%
Sugars 3.97g 16%
Dietary Fiber 2.72g 11%
Protein 2.87g 6%
Vitamin C 11.9mg 20%
Vitamin A 0.7mg 24%
Iron 0.7mg 4%
Calcium 51.3mg 5%
Amount Per 100 g
Calories 33.89 Kcal (142 kJ)
Calories from fat 7.61 Kcal
% Daily Value*
Total Fat 0.85g 3%
Cholesterol 1.01mg 1%
Sodium 147.69mg 16%
Potassium 173.06mg 9%
Total Carbs 5.34g 4%
Sugars 1.57g 16%
Dietary Fiber 1.08g 11%
Protein 1.14g 6%
Vitamin C 4.7mg 20%
Vitamin A 0.3mg 24%
Iron 0.3mg 4%
Calcium 20.3mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
  • 2

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free

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