Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 pound of chicken thighs or beef stew meat, cut into chunks
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 6 cups chicken or beef broth
- 2 potatoes, peeled and diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- Fresh parsley, chopped, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for about 5 minutes, until softened. Toss in the garlic and cook for another minute.
- Build the Base: Add carrots and celery to the pot. Cook for another 5-7 minutes until vegetables begin to soften.
- Add the Protein: Stir in the meat and cook until it’s browned on all sides.
- Season Well: Sprinkle in thyme, oregano, salt, and pepper. Let the flavors marry for a minute.
- Pour the Broth: Add broth to the pot and bring everything to a boil.
- Simmer Slowly: Reduce the heat to low. Add diced potatoes and tomatoes. Cover and let it simmer for about 45 minutes.
- Add the Final Veggies: Stir in green beans, corn, and peas. Cook uncovered for another 15 minutes.
- Taste and Adjust: Taste the soup and adjust seasoning as needed. Garnish with chopped parsley before serving.
Notes
- Protein Swap: Try shredded rotisserie chicken, turkey, sausage, or even tofu for a twist.
- Go Vegetarian: Skip the meat and use vegetable broth. Add chickpeas or lentils for protein.
- Spice It Up: A pinch of chili flakes or a splash of hot sauce adds heat.
- Thicker Soup: Mash some potatoes or add a slurry of flour and water.