Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium potato, diced (any type works)
- 6 cups vegetable or chicken broth
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil or oregano
- 1 cup cooked beans or lentils (optional)
- 1 cup cooked pasta or rice (optional)
- Fresh parsley or green onions for garnish (optional)
Instructions
- Heat the Oil: In a large pot, heat the olive oil or butter over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes.
- Add Garlic and Veggies: Stir in the garlic, carrots, celery, and potato. Cook for another 5 minutes, stirring occasionally.
- Add Broth and Seasonings: Pour in the broth. Add salt, pepper, thyme, and basil or oregano. Bring the soup to a boil, then reduce to a simmer.
- Simmer Until Tender: Let the soup simmer for 15–20 minutes, or until the vegetables are tender.
- Add Optional Ingredients: Stir in cooked beans, lentils, pasta, or rice if using. Cook for another 5 minutes to heat through.
- Taste and Adjust: Taste the soup and adjust seasoning if needed.
- Serve Hot: Ladle into bowls and top with fresh parsley or green onions if desired.
Notes
- Add protein: Stir in shredded rotisserie chicken or browned sausage.
- Spice it up: Add a dash of hot sauce or red pepper flakes.
- Creamy version: Blend half the soup or add a splash of cream.
- Use frozen veggies: No need to thaw—just toss them in.
- Change the herbs: Try rosemary, dill, or Italian seasoning for different vibes.