Vegetable Soup

Vegetable Soup Dish Guide

4 stalks celery, diced

1 large white onion, diced

2 carrots, diced

1 russet potato, diced

4 cloves garlic, minced

4 sprigs fresh thyme

1 T fresh oregano leaves

1 bay leaf (fresh or dry)

2 cups water

4 cups vegetable broth

1 6 oz can tomato paste

1 28 oz can diced tomatoes with liquid

1 14.5 oz can butter beans with liquid

1 14.5 oz can chickpeas with liquid

1 bunch of parsley, finely chopped

1 T olive oil

Salt and Pepper to taste

Sweat the onions, carrots and celery over medium heat in the olive oil until softened and onions are translucent (10-15 min). Add garlic and cook for 1-2 minutes. Increase heat to medium high and add tomato paste and incorporate. Once the tomato paste begins to darken on the bottom of the pan (creating fond), add the water and stock and scrape up any brown bits in the bottom of the pot. Add the diced tomatoes, beans and chickpeas with their liquid along with the fresh herbs and bay leaf and stir to combine. Bring to a simmer and cook for 30-40 minutes until the veggies are tender to the bite. Taste for additional seasoning and add the diced potato. Simmer an additional 10-15 minutes until the potato is just fork tender but not falling apart. Remove the thyme stems and bay leaf. Turn off the heat and add the fresh parsley. Stir to combine and serve.

Dish Notes

Other than the mirepoix and garlic this recipe is endlessly versatile. Any veggies, greens and tubers can be added just make sure the incorporate things that cook more quickly towards the end. I like adding the liquid in the canned beans because it has starch in it which helps to give the final product a more rich mouth-feel but if you like the soup a bit thinner, drain the beans/peas and add a splash more water or stock if needed.