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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
