Harvest Vegetable Soup

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Feb. 21, 2012

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.


Olive oil 1/4 Cup (4 tbs)
Waxy potatoes 1 Pound , peeled and diced
Onion 1 , diced
Carrots 3 , diced
Celery ribs 2 , diced
Kosher salt 1/4 Teaspoon
Fresh ground black pepper 1/4 Teaspoon
Low sodium chicken broth/Vegetable broth 3 Cup (48 tbs)
Green beans 1/2 Pound , trimmed and cut into bite size pieces
Chopped fresh parsley 1/2 Cup (8 tbs)
Red wine vinegar 1 Tablespoon


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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1181Calories from Fat 530

 % Daily Value*

Total Fat 60 g92.3%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 945 mg39.38%

Total Carbohydrates 144 g48%

Dietary Fiber 28 g112%

Sugars 23 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet