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Winter Vegetable Soup

An easy, comforting soup for cold, dark winter days
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 4


  • Large pot


  • 3 garlic cloves minced
  • 3 T olive oil
  • 1 small winter squash butternut, acorn or kabosha work well, peeled, seeds removed and cubed
  • 2 small sweet potatoes cubed
  • 3-4 small carrots cubed
  • 4 cups vegetable broth
  • 4 cups water
  • 1 T dried parsley
  • Salt and pepper to taste
  • 2 cups cooked garbanzo beans
  • 2 cups cooked quinoa optional


  • In a large pot, combine the minced garlic, olive oil, and the chopped vegetables. Stir to combine, and cook over medium-high heat until the vegetables start to soften, about 6-8 minutes.
  • Stir in the vegetable broth, water, parsley and a few pinches of salt and pepper. Bring the soup to a boil, then cover the pot partially and simmer on medium heat until the vegetables are fork-tender, about 20 minutes.
  • Taste the soup and add a few more pinches of salt, if needed. Stir in the cooked garbanzo beans and quinoa, and cook for an additional 5 minutes. Serve, and enjoy!


Original recipe by La Casa de Sweets

Keyword Savory, Soup, Winter