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Horizontal image of a white bowl full of vegetables and broth on a red and white towel.

Hearty Winter Vegetable Soup

  • Author: Meghan Yager
  • Total Time: 50 minutes
  • Yield: 4 servings 1x


This hearty vegetable soup is a healthy winter meal that is made with beef broth and all your favorite veggies, like rainbow chard and tomatoes.


  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 2 cups)
  • 2 medium carrots, peeled and chopped (about 1 1/4 cups)
  • 2 medium stalks celery, chopped (about 3/4 cup)
  • 2 cloves garlic, minced
  • 1 bunch rainbow chard, stalks and leaves chopped, divided (about 2 cups stalks and 3 cups leaves) 
  • 1 medium sweet potato, peeled and cubed (about 2 cups)
  • 1 cup grape tomatoes, quartered 
  • 1 sprig fresh thyme, or ½ tsp dried thyme leaves
  • 1 22.5-oz can cannellini beans (about 1.5 cups), rinsed and drained, divided
  • 7 cups beef broth, divided
  • 1 1-ounce piece of pecorino rind
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • Freshly grated pecorino, for garnish


  1. Heat the olive oil in a large, heavy stockpot over medium heat. Add the onion, carrots, celery, garlic, and chard stems. Saute until the onion is translucent, stirring occasionally, about 10 minutes.
  2. Add the chard leaves and cubed sweet potato. Stir to combine, and saute for 2 minutes. Add the tomatoes and thyme, and stir to combine.
  3. Simmer until the chard is wilted and the tomatoes begin to break down, about 10 minutes.
  4. Meanwhile, blend 3/4 cup beans with 1/4 cup broth in a food processor or high-powered blender until smooth. Add the pureed bean mixture, remaining broth, and the cheese rind to the vegetable mixture.
  5. Simmer until the sweet potato pieces are fork tender, stirring occasionally, for about 15 minutes.
  6. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard pecorino rind and thyme sprig.
  7. Ladle into bowls and serve garnished with freshly grated pecorino.


  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Comfort Food

Keywords: winter vegetable, soup