Real Recipes From Real Home Cooks ®

thick winter vegetable soup

(1 rating)
Recipe by
Kathie Carr
North Liberty, IN

This soup makes a warm and filling winter meal when served with Italian or French bread.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For thick winter vegetable soup

  • 1
    onion thinly sliced
  • 2 sm
    zucchini, thinly sliced
  • 2 Tbsp
    olive oil, extra virgin
  • 2 clove
    garlic, minced
  • 1
    (14 ounces) can chopped tomatoes
  • 1/4 c
    tomato sauce
  • 1
    bay leaf
  • 1 can
    (14 ounces) chick peas or garbanzo beans
  • 1 can
    (14 ounces) kidney beans
  • 2 c
    cooked potatoes cut in bite sized pieces
  • 2 can
    beef or vegetable broth
  • 1/2 lb
    fresh or frozen spinach, chopped
  • 2 oz
    romano cheese, grated
  • 1/2 tsp
  • 1/4 tsp
    freshly grated black pepper, or to taste

How To Make thick winter vegetable soup

  • 1
    Heat the oil in a heavy-bottomed saucepan. Add the sliced onions and zucchini and cook over a medium heat, stirring constantly, for 5 minutes.
  • 2
    Add remaining ingredients except spinach, cheese, and salt and pepper. Bring to boil, lower the heat and simmer, stirring occasionally, for 5 minutes.
  • 3
    Add chopped spinach to the soup and simmer for 2 minutes. Season to taste with salt and pepper. Remove the bay leaf. Pour into a bowls and sprinkle generously with the Romano cheese. Serve with crusty bread.

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