I can’t think of a more wonderful meal on a cold night than a hearty, vegetable soup! This is a regular on our menu during the winter. It is perfect for a weeknight because it is simple to assemble and is ready in about 30 minutes. It’s also a great meal to assemble the night by tossing all the ingredients into a large crock pot and letting it cook on low all day. Here we go, I hope you enjoy it!
Ok, start with the best meal base ever! (in my humble opinion) Saute some onion, celery and salt and pepper in the a bit of Olive oil.
Now add you favorite vegetables. I added some frozen mixed vegetables (has carrots, green beans, peas, corn and lima beans) , cubed potatoes, 1 can of diced tomatoes, 1 1/2 cup garbanzo beans (~1 can), 5-6 cloves of garlic and a healthy dose of fresh Thyme. I actually normally add 1/2 turnips, 1/2 potatoes, but I was all out of turnips (which add a great tartness to the soup), so it was only potatoes today, which is still delicious (and honestly jives better with my kiddos preferences. 🙂 )
Add 4-5 cups of chicken or vegetables broth, enough to cover everything.
Allow this to cook on a good simmer (med-high heat) until the potatoes are tender. You can serve it right away or reduce to low and reserve until dinner time.
I served this by itself with some crusty egg bread on the side. Oh man, I love this meal!
Enjoy!
- 2-3 Tbsp Extra Virgin Olive Oil
- 1 cup onion, diced
- 1 heaping cup celery, chopped
- ¾-1lb of white or red potatoes (can do ½ turnips, ½ potatoes if desired)
- 1 cup frozen organic mixed vegetables, typically with green beans, peas, carrots, Lima bean, and corn
- 1 can (15oz) diced tomatoes
- 1 can Garbanzo bean (use any bean you love)
- 5-6 cloves of garlic, minced
- 2 Tbsp fresh Thyme
- 4-5cups of chicken or vegetable stock (enough to cover vegetables)
- ½-1tsp Coarse SEa Salt (1 generous pinch)
- ¼tsp ground black pepper
- Place oil,Onion, Celery and salt and pepper in large dutch oven. Saute while you are preparing other ingredients
- Add rest of the vegetables, garlic and thyme.
- Cover with Chicken or vegetables stock
- Cook uncovered on a heavy simmer (med-high heat) until Potatoes are fork tender. Serve immediately or reserve on low heat until ready to serve.
- Enjoy!
