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winter vegetable soup recipe

Winter Veggie Soup

  • Total Time: 50 minutes
  • Yield: 6-8 1x


  • 2 tablespoon extra virgin olive oil
  • 1 lb white mushrooms, sliced
  • 1 medium onion, sliced (about 1 cup)
  • 4 large cloves garlic, minced or grated
  • 1 large bell pepper, chopped (about 1 cup)
  • 1 jalapeno or poblano pepper, thinly sliced
  • 1 19 oz. can white beans, rinsed and drained (white kidney beans or pinto beans)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh parsley, chopped
  • 2 large handfuls spinach (about 4 cups)
  • 4 cups vegetable stock (homemade if you have it)
  • 2 cups water
  • 1 dried bay leaf


  1. In a large soup pot, heat oil over medium heat. Add mushrooms and onions and cook for about 10-15 minutes until the mushrooms are brown and onions have begun to caramelize, stirring occasionally.
  2. Add garlic, peppers and beans to the pot. Cook, stirring frequency so the garlic doesn’t burn, until the garlic becomes fragrant, about a minute. Season with the salt and pepper and cook for another minute.
  3. Add the parsley and spinach. Cook until the spinach begins to wilt.
  4. Add the stock, water and bay leaf.
  5. Let the soup come to a simmer and cook for about 15 minutes or until the peppers and beans are very tender. Season with additional salt and pepper, if needed. Remove and discard the bay leaf.
  6. Soup will keep in the fridge for 3-5 days if stored in an airtight container.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes