This Winter Vegetable Soup Recipe is a flavorful, hearty, and healthy meal. It's an easy to make soup that's SCD, gluten free, grain free, and dairy free.
When the temperature outside drops, there's nothing that satisfies quite like a hearty winter vegetable soup.
This recipe is kind of like a minestrone soup but without the tomato broth, which makes it perfect for those who are avoiding nightshade vegetables.
Thyme - 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme can be used.
Vegetable Broth - Homemade is always best and my Vegetable Broth Recipe is so easy and delicious!
Kale - Remove the large stems and chop the leaves. Feel free to use spinach leaves if you prefer.
Lentil Pasta - This ingredient is optional. Be sure to scroll down to check out my notes on it below.
Navy Beans - Omit the beans if following the SCD diet and still displaying symptoms.
Quick note about lentil pasta
If you're following the Specific Carbohydrate Diet, lentil pasta is considered an advanced food that should only be tried once healing has occurred. If you'd like to give it a try, the Wellbee's website has Red Lentil Pasta that is SCD legal!
You can also just leave the pasta out completely.
If you are not following the SCD diet, then gluten free noodles can be used instead.
I do suggest that you cook the pasta separately from the soup and according to the directions on the package.
Only add the pasta to your individual bowls of soup, not the pot! Doing this will ensure the pasta doesn't get too mushy.
Navy bean preparation
Place ¾ cup of dry navy beans in a large bowl and fill with water until the beans are completely submerged.
Cover the bowl with aluminum foil or plastic wrap and leave on the counter to soak for 24 hours.
Drain, rinse, and drain the beans again before adding to the soup.
If you are not following the Specific Carbohydrate Diet, feel free to skip this section and just use canned navy beans that have been drained and rinsed before adding to your soup.
Begin by dicing the carrots, celery, butternut squash, and rutabaga. Chop the onion and mince the garlic.
Heat olive oil in a 4 quart or larger pot over medium-high heat. Once the oil is hot and shiny, add the onions, celery, carrots, squash, rutabaga, and garlic to the pot. Cook, stirring occasionally, until the vegetables are just slightly tender.
Add the bay leaf to the pot along with the prepared navy beans, salt, pepper, and thyme. Pour in the vegetable broth and give the soup a few good stirs.
Bring to a boil before dropping the heat to low and partially covering the pot with a lid. Simmer the soup until the beans and vegetables are tender.
If you find that too much liquid has evaporated from your soup, add a bit more vegetable broth.
For a thicker broth, blend 1 ½ cups of soup, making sure to use a variety of vegetables and beans, and stir back into the soup.
Add the kale to the pot and cook just until wilted, then remove the pot from the heat.
If using lentil pasta, place the amount of cooked pasta you'd like into each bowl, then add the soup to the bowl.
Serve hot and enjoy!
More winter vegetable soup recipes you'll love!
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Winter Vegetable Soup Recipe
- ¾ cup dry navy beans
- 1 Tablespoon olive oil
- 4 large carrots, peeled and diced (about 2 cups)
- 1 small butternut squash, peeled and diced (about 2 cups)
- 1 medium rutabaga, peeled and diced (about 2 cups)
- 3 stalks celery, diced (about 1 cup)
- 1 large yellow onion, chopped (about 1 cup)
- 1 Tablespoon minced garlic
- 7 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 1 Tablespoon fine sea salt
- 2 teaspoons ground black pepper
- 10 ounces kale leaves, stems removed and leaves chopped
- 2 cups cooked red lentil pasta (optional)
- *Must be done 24 hours in advance. Place the dry navy beans in a large bowl and fill with water until the beans are completely submerged. Cover the bowl with aluminum foil or plastic wrap and leave on the counter to soak for 24 hours, adding more water if needed to ensure the beans are completely covered. Drain, rinse, and drain the beans again. now they're ready!
- Heat the olive oil in a large pot over medium-high heat. Once the oil is hot, add the carrots, butternut squash, rutabaga, celery, onion, and garlic to the pot.
- Cook for 10 minutes, stirring occasionally, until just starting to become tender.
- Add the broth, prepared beans, bay leaf, salt, pepper, and thyme to the pot. Give a few good stirs and allow the mixture to come to a boil before partially covering the pot with a lid and dropping the heat to low.
- Continue cooking for 1 ½ to 2 hours until the vegetables and beans are tender.
- If too much liquid has evaporated, add a bit more broth. For a thicker broth, blend 1 ½ cups of soup, making sure to get a variety of vegetables and beans, and then stir back into the soup.
- Stir the chopped kale into the soup and keep over the heat until wilted.
- If using pasta, place some into your bowls and ladle the soup on top. Do not add the pasta directly into your pot of soup or they will become too mushy!
- Serve hot and enjoy!
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