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Winter Vegetable Soup

Winter Vegetable Soup recipe image
This hearty Winter Vegetable Soup is the ultimate comfort food for chilly evenings. It combines the chewy texture of pearl barley and wild rice with tender chunks of potato, carrots, and celery. The base is built with a rich beef broth, infused with aromatic garlic, onion, and dried thyme. Fresh spinach is stirred in at the end for a pop of color and nutrients, while diced tomatoes add a subtle acidity to balance the earthiness. Its a satisfying, warm bowl that feels like a hug in a mug. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. Serve with crusty bread for a complete, cozy meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1320.3
Dietary: Gluten-free
Description
This hearty Winter Vegetable Soup is the ultimate comfort food for chilly evenings. It combines the chewy texture of pearl barley and wild rice with tender chunks of potato, carrots, and celery. The base is built with a rich beef broth, infused with aromatic garlic, onion, and dried thyme. Fresh spinach is stirred in at the end for a pop of color and nutrients, while diced tomatoes add a subtle acidity to balance the earthiness. Its a satisfying, warm bowl that feels like a hug in a mug. Perfect for meal prep, this soup tastes even better the next day as the flavors meld together. Serve with crusty bread for a complete, cozy meal.
Ingredients
  • 1 tablespoon Peanut Oil
  • 3 md Carrots *
  • 3 md Potatoes *
  • 3 Ribs Celery, 1/2" Slices
  • 1 md Onion, Coarsely Chopped
  • 2 Cloves Garlic, Crushed
  • 1 teaspoon Dried Thyme Leaves, Crumbled
  • 1/2 cup Whole Barley
  • 1/2 cup Wild Rice, Rinsed
  • 7 cup Beef Broth
  • 2 md Tomatoes, Peeled, Diced
  • 6 ounce Fresh Spinach **
Directions
  1. 1
    Peel and slice carrots into 1/2 inch rounds. Peel and cut potatoes into 1/2 inch chunks.
  2. 2
    Trim, rinse, and tear fresh spinach into bite-sized pieces.
  3. 3
    Heat peanut oil in a large saucepan or Dutch oven over medium heat.
  4. 4
    Add carrots, celery, onion, garlic, and thyme. Cook, stirring frequently, until vegetables are slightly softened, about 5 minutes.
  5. 5
    Stir in barley and wild rice, coating them with the oil and vegetables.
  6. 6
    Pour in beef broth, 2 cups of water, potatoes, and diced tomatoes.
  7. 7
    Cover and bring the mixture to a boil.
  8. 8
    Reduce heat to medium-low. Simmer covered, skimming foam and stirring occasionally, for 1 hour or until grains and vegetables are tender.
  9. 9
    Stir in spinach, salt, and pepper to taste. Simmer covered for 3 minutes until spinach is wilted.
  10. 10
    Serve hot.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1320.3kcal
% Daily Value *
Total Fat 68.2g105%
Saturated Fat 25.9g130%
Cholesterol 327.6mg110%
Sodium 522.9mg22%
Total Carbohydrate 50.9g17%
Dietary Fiber 11.3g46%
Sugars 8.8g
Protein 118.9g238%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken as it cools; add a splash of water or broth when reheating to reach desired consistency.

Substitutions: For a vegetarian version, substitute beef broth with vegetable broth. You can also swap wild rice for brown rice if preferred.

Preparation Tip: Ensure barley and rice are rinsed before adding to remove excess starch.

Keywords: winter, vegetable, soup, barley, wild rice, hearty, comfort food, beef broth, carrots, potatoes, celery, spinach, simmered, rustic, meal prep, warming, healthy, gluten-free option, one pot, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/winter-vegetable-soup/