Alton Brown's Winter Vegetable Soup

Total Time
2hrs 15mins
Prep 45 mins
Cook 1 hr 30 mins

I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

Ingredients Nutrition

Directions

  1. Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
  2. Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
  3. Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
  4. Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.
Most Helpful

this is my second time making thisI'm making a double batch because my husband the meat Eater loves the soup

5 5

This is, without a doubt, a hearty and delicious soup. I loved the flavors and veggie combinations. Of all the ingredients, I thought the mushrooms and beans were the stars. In fact, I may make this soup as directed but leave out the kale and butternut squash next time. I did really like those ingredients (and LOVE the healthful additions) but found myself picking around them to get the mushrooms and beans! This is a great and versatile recipe. Thank you so much for posting! Made for Newest Zaar Tag game in the Cooking Tag Games forum.