Fresh, healthy, and versatile, this 5-star vegetable soup recipe is quick and easy to make. Serve with crusty French bread for a satisfying meal.
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli
Grated Parmesan (optional)
1 1 baguette, sliced and toasted (optional)
How to Make It
Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).
Next Time, Try... Making an improvised minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 head of cabbage (shredded), and a handful of macaroni or broken spaghetti.
This is a great soup and easily versatile. I have added small pasta instead of potatoes and then topped with avocado slices, soft chopped up mexican cheese, and prepared tortilla strips (bagged salad and soup topping styles) to create a version of Tortilla soup. Awesome.
Great simple entree! I added sweet potatoes instead of Yukon potatoes and it added a tinge of sweetness. I also substituted cabbage for the broccoli, adding it with 5 minutes left. The green beans took longer to cook than 10 minutes. Loved it!
You could do anything with this recipe, I found it very tasty as is, but could think of a ton of different ways to change it up. You always need a good simple meal to keep around when you have been indulging too much on too rich foods!
This recipe was delicious! I will definitely share this recipe with others and make it again. I added peas and corn instead of broccoli and green beans. Next time I will add green beans to it. I used regular Idaho potatoes because I did not have Yukon Gold. My husband thought there was a little too much thyme, but I thought it was seasoned just right.
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