Winter Vegetable Soup


Soup, Chili & Stew
Winter Vegetable Soup

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This warm soup makes for a hearty dish, filled with fresh vegetables.

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Servings and Ingredients

Serves 4
2 tbsp. Gustare Vita olive oil
1 medium onion, chopped
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
1 tbsp. Hy-Vee tomato paste
1 Hy-Vee bay leaf
½ lbs. sweet potatoes, peeled and cut into 1/2-inch cubes
½ lbs. Yukon Gold potatoes , peeled and cut into 1/2-inch cubes
2 c. Hy-Vee vegetable stock
1 ½ c. water
¼ tsp. Hy-Vee pepper
½ c. Hy-Vee frozen peas
1 tsp. dried dill weed
Hy-Vee salt, to taste

Things To Grab

  • Large pot with lid
  • Blender


  1. Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook and stir until softened, about 8 minutes.

  2. Stir in tomato paste. Cook and stir 1 minute.

  3. Add bay leaf, sweet potatoes, potatoes, vegetable stock, water and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Discard bay leaf.

  4. Puree 1 cup soup in blender (use caution when blending hot liquids) and return to pot and simmer.

  5. Stir in peas and dill. Simmer until peas are heated through, about 3 minutes. Season with salt to taste.

Nutrition facts


180 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 340mg
  • Total Carbohydrates: 26g
  • Protein: 4g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 0%
Potassium 10%

Recipe Source:

Hy-Vee Vegetable Stock package.