Description
This hearty and flavorful meal soup combines tender vegetables, savory broth, and wholesome ingredients to create a comforting dish perfect for any season. Rich in nutrients and easy to customize, this soup is ideal for a satisfying lunch or dinner that warms you from the inside out.
Ingredients
Vegetables
- 2 cups diced carrots
- 2 cups diced celery
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 1 cup green beans, chopped
Broth and Liquids
- 6 cups low-sodium vegetable or chicken broth
- 1 can (14 oz) diced tomatoes with juice
Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf
Protein (Optional)
- 1 cup cooked shredded chicken or beans
Extras
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Prepare the vegetables: Wash, peel, and dice the carrots, celery, onion, potatoes, and green beans into bite-sized pieces. Mince the garlic cloves thoroughly to release their flavor.
- Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until they become translucent and fragrant, about 3–5 minutes.
- Add vegetables: Stir in the diced carrots, celery, potatoes, and green beans. Cook for another 5 minutes, stirring occasionally to begin softening the veggies.
- Add liquids and seasonings: Pour in the vegetable or chicken broth and the diced tomatoes with their juice. Add the dried thyme, basil, black pepper, salt, and bay leaf to the pot. Stir well to combine all the ingredients.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 30–40 minutes, or until the vegetables are tender when pierced with a fork.
- Add protein (optional): If using cooked shredded chicken or beans, add them to the soup during the last 10 minutes of simmering to heat through and absorb flavors.
- Final touches: Remove the bay leaf, taste the soup, and adjust seasoning as needed with additional salt or pepper. Garnish with fresh chopped parsley before serving.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- For a thicker consistency, blend a portion of the soup and then return it to the pot.
- Feel free to add other vegetables like zucchini or spinach for variation.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Adjust salt and seasonings depending on your dietary needs or preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
