Warming Winter Vegetable Soup

On my walk this morning it was rather chilly due to a north wind. It is starting to get a bit colder now and even though it is getting colder, I just feel really happy that winter is coming! Watching the snow fall, cuddling up on the couch, homeschool planning, cooking and baking, using our heads, hearts and hands to learn and create.





I have been enjoying making heartier things to eat, like pancakes, pasta dishes, chili, and soup. I haven’t been baking much these days, but soon we will also start some holiday baking.

I like the way that the snow makes life feel cozier and we spend more time inside doing not much at all. The girls play or knit, I read and homeschool plan, and we just spend time together in the cozy environment the season provides.




Our new house is really starting to feel like home now. I think it takes celebrating some birthdays, making some memories, and going through some different seasons to make it feel like our space. I’m sure that after we go through the winter and have Christmas here it will really feel like home.

This recipe is one that I enjoy making during fall and winter. I came up with it during the long weeks when we were all sick. I was making a lot of soup in October! This recipes was created by basically using every vegetable that I could find in the fridge or freezer.

We usually eat soup with bread, so I figured that I wanted to make an all vegetable soup, instead of the usual soup recipes I make with grains or beans in the soup as well.


Warming Winter Vegetable Soup

This soup is strictly vegetable and a great way to get many servings! Serve with your favorite bread as a great way to warm your body, soul, and spirit.

Serves 6-8


  • 1 medium onion, diced
  • 5-6 cloves of garlic, crushed
  • 4 ribs of celery, diced
  • 4 medium carrots, chopped
  • 4  cups chopped cauliflower
  • 1 cup frozen green beans
  • 1 1/2 cups frozen corn kernels
  • 7 cups organic vegetable broth
  • 1 (796 ml) can diced tomatoes, with juice
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 bay leaves


  1. Heat the onion and garlic in a large saucepan on medium heat for a few minutes, until fragrant. (You may need to add some water to the pot, so the onion and garlic don’t stick. This is what I do.)
  2. Add the celery, carrots, cauliflower, green beans and corn and cook, covered for about 15 minutes, until beginning to soften. (Make sure to uncover and stir. You also may need to add a bit of water to the pot to help the vegetables soften, about 1/4 cup.)
  3. Uncover and add the vegetable broth, diced tomatoes, thyme, oregano, basil, and bay leaves. Bring to a boil, then reduce heat and simmer for 40 minutes, or until the vegetables have softened.

There you have it! A pretty straight-forward soup recipe that is full of all things good.

Hope that you are keeping warm where you are! 🙂