Ruby Winter Vegetable Soup

Total Time
1 hr 5 min
20 min
45 min


olive oil

2 tsp

uncooked red onion(s)

2 medium, chopped

garlic clove(s)

4 medium clove(s), finely chopped

ground allspice

½ tsp

uncooked red cabbage

4 cup(s), thinly sliced, loosely packed

uncooked beets

1 pound(s), peeled and shredded

reduced-sodium chicken broth

32 oz


2 cup(s)

uncooked carrot(s)

2 medium, cut into 1/2-inch pieces

uncooked parsnip(s)

2 medium, peeled and cut into 1/2-inch pieces

bay leaf

1 leaf/leaves

table salt

¾ tsp

black pepper

½ tsp

canned diced tomatoes

14½ oz


cup(s), chopped fresh, plus additional for garnish

balsamic vinegar

2 Tbsp


  1. Heat oil in large Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and allspice and cook, stirring occasionally, until fragrant, about 30 seconds.
  2. Stir in cabbage and beets and cook, covered, stirring occasionally, until vegetables are softened, about 8 minutes. Stir in broth, water, carrots, parsnips, bay leaf, salt, and pepper and bring to boil. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes. Stir in tomatoes and cook, covered, 10 minutes.
  3. Remove and discard bay leaf. Stir in dill and vinegar. Ladle soup evenly into 8 soup bowls and sprinkle with fresh dill.
  4. Per serving: about 1 1/3 cups

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