Winter’s Bounty Vegetable Soup- $11.37 recipe/ $1.26 serving


This is about the prettiest soup I’ve ever made! It’s so fragrant and flavorful and overflowing with amazing fresh winter produce! Sometimes in the winter we eat so much heavy food that I find myself craving vegetable rich entrees that are still hearty and filling. The combination of rich porcini mushrooms, soft white potatoes, carrots, loads of sweet peppers, wax beans, green beans, and corn is satisfying and sophisticated.

As with any soup the quality of the stock is paramount. I use homemade stock which is always more flavorful than store bought stock or bouillon. I use leftover bones and vegetable trimmings along with dried herbs to make my stock. I always keep some on hand in the fridge and just use it as needed.

You can definitely make a delicious soup with store bought stock or bouillon, but I recommend adding some dried herbs to this recipe. I’d add in some thyme, rosemary, and additional dried mushrooms.

Ingredients- makes 9 servings

3 scallions ($0.28)

1 tsp. olive oil ($0.02)

6 heads garlic ($0.12)

3 large tomatoes ($2.39)

8 cups stock of your choice (free if you keep it on hand like I do, minimal cost if you don’t)

3 new potatoes/red skin potatoes ($1.12)

3 large carrots ($0.45)

1 1/2 cups wax beans ($1.39)

2 cups green beans ($1.82)

1/2 cup dried porcini mushrooms ($0.89)

10 small sweet peppers ($2.00) If you can’t find small sweet peppers you can use about 4 cups of mixed bell peppers. 

1 can corn ($0.89)

Step by Step- 

1. Mince your garlic and chop your scallions, set them aside. 

2. Chop your tomatoes, set them aside. 

3. Put a large stock pot over low heat and toss in olive oil, scallions, and garlic. Mix occasionally, let cook for about 5 minutes. 

4. Now add in the tomatoes and dried mushrooms as well as 4 cups of stock. Bring to a boil. 

5. Peel and chop potatoes and carrots. When you’re done toss them in the stock pot. 

6. Now trim and chop your beans. When you’re done toss them in the stock pot. Add in last 4 cups of stock and let simmer. 

7. While soup is simmering chop your peppers and set aside. When you’re done, set your kitchen timer for 40 minutes and let soup simmer, check on it occasionally. Don’t add in the peppers yet!

8. After 40 minutes of simmering you can add in the can of corn and the peppers. Turn heat high for 10 minutes. Then remove from heat and serve. 


This soup is just as delicious as it looks! We had this for dinner tonight with big hunks of garlic bread slathered in butter and it was amazing. I work at home so I love having a big pot of something that I can quickly heat up and eat for lunch. You could easily pack this for lunch to take to work with a half sandwich or a salad, and if you’re a single person household you could freeze half of the soup for later so that it doesn’t go bad!

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