Easy Winter Vegetable Soup Recipe

Bone broth continues to be the center of soup trends. This is great to have as a health boost, and what an excellent way to get them in than with a vegetable soup. If you have indulged a little bit too much during the holidays, a detoxifying vegetable soup is the perfect way to start a healthier year. And with bone broth as the base, this is definitely something you need to try.

But before the recipe, let’s find out why bone broth has become a popular choice for people looking to shift to a much healthier diet.

Bone broth health benefits

• Bones contain a lot of vitamins and nutrients, including calcium, magnesium and phosphorous. They are also a rich source of iron, Vitamins A and K, fatty acids, selenium, zinc and manganese.
• Bone broth is a good source of gelatin, which may break down into collagen into the body. This collagen is especially important for healthy joints and fighting osteoarthritis.
• Some amino acids, including glutamine, are also present in bone broth, which maybe a helpful with healthy digestion.
• Glycine, another amino acid present in bone broth, has also been shown to help promote better sleep.
• Drinking bone broth is also a beneficial way to add more protein to your diet without consuming too many calories, which means that it also helps with weight loss.

Winter vegetable soup recipe

This recipe is from Everyday Health magazine and consists of several vegetables that makes a delicious winter lunch or dinner. Satiating carrots and sweet potatoes pair with lighter veggies like tomatoes, zucchini, and kale too.

Ingredients

• 2 tablespoons olive oil
• 1 medium diced yellow onion 
• salt and pepper
• 1 cup chopped carrots
• 1 small cubed sweet potato, 
• 1 cup chopped green beans
• 1 cubed zucchini
• 1/2 cup sliced cherry tomatoes
• 4 cloves of chopped garlic
• 2 teaspoons dried oregano (or chopped fresh thyme or rosemary)
• 2 bay leaves
• 1/4 cup dry white wine
• a few pinches of red chili flakes
• 1 can diced tomatoes with its juice
• 2 tablespoons balsamic vinegar
• 4 (or more) cups of veggie broth
• handful of chopped kale
• 1 can drained and rinsed chickpeas 
• grated parmesan cheese (optional)

Instructions

1. Chop all the vegetables and have them good to go.
2. Next, Heat a large pot over medium heat and add the olive oil.
3. Add the salt and pepper, chopped onion, and cook until become translucent. Then, Add the carrots, green beans, sweet potatoes, zucchini, garlic, oregano, cherry tomatoes, chili flakes, bay leaves, and more salt and pepper. Let cook, occasionally stir until the vegetables become lightly brown, or until they are starting to stick to the bottom of the pot.
4. Add the white wine and stir, and let the wine cook off until it has nearly evaporated.
5. Add the balsamic vinegar, broth,canned tomatoes, and chickpeas. Cover pot and reduce heat to a simmer. Cook until the carrots and sweet potatoes become tender. (at least 30 minutes or maybe longer to develop a bit more flavour).
6. During the last 15 minutes of cooking time, stir in the chopped kale.
7. Taste and adjust the seasonings. Serve with grated parmesan cheese if you’d like and enjoy.

For more soup recipes, visit our recipe section.