Harvest Vegetable Soup Recipe

This recipe is from HolidaysCentral's 2012 Oscar's Best Picture Inspired Menu, where you can get the full menu and other fun holiday ideas.

Since the events that are set off in Best Picture Nominee, The War Horse, are due to a failed harvest, we thought it would be appropriate to enjoy a delicious harvest vegitable stew to remember just how lucky we are to be able to enjoy vegetables at any time of the season in modern times. This soup can be made at any point of the seasons and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock.

Harvest Vegetable Soup picture




 Olive oil1⁄4 Cup (4 tbs)
 Waxy potatoes1 Pound, peeled and diced
 Onion1 , diced
 Carrots3 , diced
 Celery ribs2 , diced
 Kosher salt1⁄4 Teaspoon
 Fresh ground black pepper1⁄4 Teaspoon
 Low sodium chicken broth/Vegetable broth3 Cup (48 tbs)
 Green beans1⁄2 Pound, trimmed and cut into bite size pieces
 Chopped fresh parsley1⁄2 Cup (8 tbs)
 Red wine vinegar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 530

% Daily Value*

Total Fat 60 g92.2%

Saturated Fat 9.1 g45.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 945.8 mg39.4%

Total Carbohydrates 144 g48.1%

Dietary Fiber 28 g112.1%

Sugars 23.9 g

Protein 33 g65.1%

Vitamin A 669.4% Vitamin C 255%

Calcium 25.5% Iron 48%

*Based on a 2000 Calorie diet


1. Prep all the ingredients. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, add the potatoes, onion, carrot, celery, salt and pepper. Cook, stirring occasionally, until the vegetables soften, 8-10 minutes.

2. Pour in the broth and bring it to a simmer. Cook until the potatoes are just tender, 10-12 minutes. Add the green beans, stir to combine and simmer another 5 minutes.

3. Take the pot off the heat and stir the parsley and red wine vinegar into the soup. Add more salt and pepper to taste.