Ruby winter vegetable soup

SmartPoints® value per serving
Total Time
1 hr 5 min
20 min
45 min
This hearty rustic soup is quite unique with its eye-catching red color. Ready to serve a crowd in about an hour, this dish brings together all the best nutritious vegetables of winter. Allspice, though not an actual combination of spices, tastes like a blend of nutmeg, cinnamon and cloves. Leaving out the allspice will change the flavor profile to a more earthy one. The sprinkle of fresh dill over each bowl before serving provides a beautiful contrast of color. This soup is great with some grilled bread slices or as a starter soup for a dinner party.


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