Winter Wonderland Soup–a warm and cozy soup that is chock full of vegetables and white beans made in your Instant Pot or Crockpot.
Winter Wonderland Soup
This winter vegetable soup is just the type of meal you need to warm you up and give you lots of nutrition to increase your energy and make you feel great. I snagged the recipe from Larder Love and changed it up a bit to my liking and to adapt it to the instant pot and slow cooker. I was so pleased with the results and had two bowls and will have another for lunch today. With only 220 calories per serving I’m not feeling guilty at all. I loved the flavor and all the vegetables that filled every single bite.
Ingredients/Substitution Ideas
- Olive oil–or another type of oil
- Yellow onion–or white
- Celery
- Garlic
- Water
- Better than Bouillon Vegetable Base*–this stuff is really good and gives great flavor to the soup
- Carrots
- Sweet potato
- Red potatoes–or another type of potato
- Cabbage–I use green
- Spinach–fresh or frozen
- Diced tomatoes–or crushed potatoes
- Cannellini beans–or great northern beans
- Ground thyme
- Pepper
- Bay leaf
- Dried rosemary leaves
- Rubbed sage
- Kosher salt
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the Better than Bouillon, carrots, sweet potato, potatoes, cabbage, spinach, tomatoes, beans, thyme, pepper, bay leaf, rosemary, sage and salt.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, dinner rolls or homemade French bread. Some people like parmesan cheese or a dollop of pesto on top of this soup.
- This recipe is gluten free and dairy free.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. Cut the recipe in half in a 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with sweet potatoes are Supercharged Casserole and Ruth’s Chris Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Winter Wonderland Soup
- Prep Time: 25 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 29 minutes
- Yield: 6–8 servings 1x
Description
A warm and cozy soup that is chock full of vegetables and white beans.
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 1 rib of celery, diced
- 3 cloves garlic, minced
- 4 cups water
- 4 teaspoons Better than Bouillon Vegetable Base
- 2–3 carrots, peeled and sliced
- 1 1/2 cups cubed sweet potato (about 1 small sweet potato)
- 2 medium red potatoes, cubed
- 4 cups chopped cabbage
- 1 cup chopped spinach
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 tsp ground thyme
- 1 tsp pepper
- 1 bay leaf
- 1/2 tsp dried rosemary leaves
- 1/2 tsp rubbed sage
- 1/2 tsp kosher salt
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the Better than Bouillon, carrots, sweet potato, potatoes, cabbage, spinach, tomatoes, beans, thyme, pepper, bay leaf, rosemary, sage and salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Add all ingredients into slow cooker.
- Cover and cook on low for 6-8 hours.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Healthy Soups…
Notre Dame Soup
Instant Pot roasted cauliflower soup with just a handful of ingredients but lots of flavor!
Hocking Hills Soup
Instant Pot (or Crockpot) pumpkin-sweet potato spiced soup with chicken and cream. It’s cozy and warm and absolutely delicious.
Wonder Soup
Jazzed up cabbage soup with lots of flavor, nutrition and hardly any calories. Make it fast in the Instant Pot or slow and low in the Crockpot.
Victory Soup
Chicken, potato and vegetable soup made in your Instant Pot or Crockpot. Healthy and delicious!
Take Care Soup
Warm, comforting, and bursting with citrusy goodness Instant Pot or Crockpot lemon chicken rice soup is a delightful twist on the classic chicken soup and is perfect to make for anyone who is feeling under the weather.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’d like to try this. I don’t have sweet potato on hand. Any suggestions for subs? I do have some butternut squash.
butternut squash would be the perfect replacement!
Wow, wow, wow! So happy I stumbled upon this recipe; it is outstanding! Followed to a T with the exceptions of adding lean ground turkey sausage and subbing kale for spinach. This really hit the spot today in cold, upstate NY. Thanks so much for sharing it!
Thanks so much Chari! So glad you loved it 🙂
I can’t rave enough about this soup. Just made it again today since our temperatures are in the single digits here. There is something about the flavor of the seasonings that makes this so delicious. It is perfect as is and needs no changes. One of my most favorite soups!
I love hearing that! Single-digit temps call for exactly this kind of soup. So glad you enjoy it!
Great soup, so many good flavors with all of the ingredients. Perfect for a cold or rainy evening!!
Thanks Janice!
I made this soup and followed the directions. It was WAY over cooked. All the vegetables were mush! I am going to use an immersion blender and eat it as a smooth soup because it does taste good.
Oh wow! That is too bad. Did you use the soup button or just the regular pressure cook button?
Assuming you could use vegetable broth instead of the boullion? Also…not a huge fan of cabbage…idea for substitutes?
yes you can do that. I would just use whatever vegetables you like…try cauliflower florets
Joan, You should definitely look elsewhere for recipes if waiting 4 min. for your soup to cook and then letting the pot sit for 5 min. is too much for you!
Karen’s recipes never disappoint and if one isn’t my cup of tea i move on.
Thanks Karen for all your great recipes!
Wow, why the hostility? Karen doesn’t owe you anything. No one is forcing you to use her recipes. If they aren’t what you are looking for, fine, but why post nasty comments to bring everyone down? Btw, I have tried many of Karen’s recipes, they have been delicious, and there are many women and men who are perfectly capable of making them.
This recipe looks wonderful, however, what does the soup button do? Manual pressure cookers have high or low psi settings.
It seems that the soup button cooks more gently and the broth is supposed to remain clear
Why comment then? Just unsubscribe & go about your business. There are a lot of other people , myself included, that loves Karen’s recipes & don’t gripe about how much work goes into them. If they have to much to do or have ingredients that I don’t like I will simply not make the recipe & I will go to the next one. I don’t see the point in making a comment.
BTW Karen, this looks really good & I can’t wait to try!
GO AMANDA! I agree with you totally. I am so tired of people who are apparently so miserable with themselves that they feel they must try to make everybody around them miserable; for example, attacking someone sweet like Karen who is only trying to help us! My husband & I love these recipes, never tried one we didn’t like. This recipe is on the “list” for dinner tomorrow night & I’m already drooling thinking about it. Be back with stars.