Winter Vegetable Soup

You need only 9 spare minutes to get this soup ready to cook. Use a colander to quickly rinse and drain the beans.


10 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 49 Minutes

Nutritional Information

Calories 157
Fat 2.2 g
Satfat 0.3 g
Protein 9.0 g
Carbohydrate 28.8 g
Cholesterol 0 mg
Iron 2.4 mg
Sodium 549 mg
Caloriesfromfat 11 %
Fiber 6.7 g
Calcium 95 mg


1 tablespoon olive oil
1 cup finely chopped onion
3/4 cup finely chopped carrot (about 2 carrots)
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
2 (15.5-ounce) cans Great Northern beans, rinsed and drained
2 cups cubed Yukon Gold potato (about 10 ounces)
2 1/2 cups water
2 (14.5-ounce) cans vegetable broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry


Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.