Healthy Recipe: Winter Vegetable Soup

If your family is trying to eat less meat and more veggies, this winter vegetable soup will become a staple on your dinner table! The savory broth is loaded with flavorful herbs and spices, and the season’s best veggies give you a delicious dose of healthy goodness.

Ingredients

• 2 Tbs. olive oil

• 3 medium carrots, diced

• 1 large yellow onion, diced

• 2 medium cloves garlic, minced

• 2 cups peeled butternut squash, cubed

• 1/4 tsp. allspice

• Pinch cayenne pepper; more to taste

• Kosher salt

• 1 quart chicken broth

• 1 14.5-oz. can diced tomatoes

• 4 sprigs fresh thyme

• 2 cups lightly packed, coarsely chopped kale

• 1 cup canned chickpeas

View or print the full recipe at Fine Cooking.

Recipe tips

1. Microwave your butternut squash for about 3 minutes to soften it for easier peeling and chopping.

2. Use a medium-dice for your veggies.

3. Reduce the sodium by choosing low-salt versions of the canned goods.

4. Use vegetable broth to make the soup vegetarian.

5. Substitute other fall vegetables or beans to suit your taste or use what you have on hand.

Serves 4 as a main course, or 6-8 if served as a starter.

If you love hearty soups, you may also enjoy Crockpot Paleo Minestrone Soup.