Winsted Vintage Kitchen Herb Soup
A fragrant vegetable soup with fresh herbs, featuring heirloom potato and garden peas. This mediterranean-inspired soups (vegetarian) ready in about 35 minutes pairs medium, finely diced Yellow onion, medium, diced Carrot, diced Celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, finely diced Yellow onion
- 1 medium, diced Carrot
- 2, diced Celery stalk
- 2 medium, diced Potato
- 4 cups Vegetable stock
- 1 cup Frozen peas
- 1 tbsp, chopped Fresh dill
- 1 tbsp, chopped Fresh parsley
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 medium diced carrot, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables are softened and onions are translucent, stirring occasionally.
- Step 2: Add 2 medium diced potatoes to the pot, stir to combine with vegetables, then pour in 4 cups vegetable stock. Bring to a gentle simmer and cook for 15 minutes until potatoes are fork-tender.
- Step 3: Stir in 1 cup frozen peas, 1 tbsp chopped fresh dill, and 1 tbsp chopped fresh parsley. Cook for an additional 3-4 minutes until peas are heated through and vibrant green. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed.
- Step 4: Remove from heat and let soup rest for 5 minutes before serving to allow flavors to meld. Serve hot with crusty bread for dipping.
Frequently asked questions
How long does Winsted Vintage Kitchen Herb Soup take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Winsted Vintage Kitchen Herb Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced carrot from drying out.
Can I substitute ingredients in Winsted Vintage Kitchen Herb Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Winsted Vintage Kitchen Herb Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Winsted Vintage Kitchen Herb Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
