+

Basic Vegetable Soup

Basic Vegetable Soup

Ingredients (14)

  • 4 teaspoons olive oil
  • 1 medium onion, medium dice
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium carrots, medium dice
  • 2 medium garlic cloves, finely chopped
  • 1 celery stalk, medium dice
  • 2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice
  • 1 bay leaf (optional)
  • 1 pinch dried thyme (optional)
  • 1/4 cup white wine or dry vermouth (optional)
  • 4 cups (1 quart) low-sodium chicken or vegetable broth
  • 1 pound Yukon Gold potatoes, medium dice
  • Pesto, for garnish (optional, see above)
Try Amazon Fresh
Nutritional Information
  • Calories116
  • Fat3.3g
  • Saturated fat0.5g
  • Trans fat0g
  • Carbs20.33g
  • Fiber3.87g
  • Sugar3.66g
  • Protein2.53g
  • Cholesterol0g
  • Sodium712.02mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Turn forgotten produce and herbs loitering in the fridge into this easy, quick soup.

Game plan: You’ll need to make Pesto before you begin.

  • What to buy

    Lodge 6-Quart Enameled Cast Iron Dutch Oven, $59.99 on Amazon

    This Dutch oven is ideal for a wide range of uses on the stovetop and in the oven: sauté, simmer, fry, broil, braise, bake, and roast in it—and it's handsome enough to bring straight to the table too.

    See It ›

Instructions

  1. 1Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
  2. 2Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
  3. 3Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
  4. 4Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed. If you choose, serve with a dollop of pesto.
Basic Vegetable Soup
  • Wine Pairing

    2012 Jeff Hill Pinot Noir

    For a light-bodied, low-tannin red that pairs very well with many dishes, try the 2012 Jeff Hill Pinot Noir. This light and earthy California Pinot Noir is incredibly versatile.

    Shop on Glassful ›
Load Comments

Recommended from Chowhound

Target Launches New Line of "Clean" Home Cleaning Products
Food Trends

Target Launches New Line of "Clean" Home Cleaning Products

by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...

The Ultimate Guide to Picnicking
Guides

The Ultimate Guide to Picnicking

by Chowhound Editors | The picnic is one of the annual joys of warm-weather (and sometimes cool-weather) eating, and our...

Celebrate Spring with These Harvest Salad Recipes
Recipe Round-Ups

Celebrate Spring with These Harvest Salad Recipes

by Miki Kawasaki | Summer may seem like prime time for salads, but fresh spring produce also shines in simple preparations...