Whether you’re ready for soup season or not, this meal is the perfect introduction. It is hearty and filling while also still boasting light and vibrant flavors. Soup is such an amazing way to include a variety of vegetables in your day and serve up a comforting meal. This soup was approved by everyone at our house and I hope it’s a hit for you, too.
Yield: 6-8 servings
Cook time: 30 minutes
Ingredients
1 Tbsp olive oil
1 cup yellow onion, peeled and finely diced
2 garlic cloves, peeled and minced
1 tsp salt
½ tsp black pepper
2 tsp Italian seasoning, or 1 tsp dried oregano and 1 tsp dried thyme
2 tsp smoked paprika
½ tsp chili powder (optional)
1 carrot, peeled and chopped
2 celery stalks, chopped
1 15oz can navy beans
5-6 small yellow potatoes (~2 lbs), chopped into ½ inch pieces. See note below about potato types.
1 cup frozen peas
1 15oz can diced tomatoes
3 cups vegetable broth
More salt and pepper to taste (optional)
Favorite bread to serve on the side
Preparation
Step 1: Heat a large soup pot over medium heat. Add the olive oil to the pot and let it heat. Add the finely diced onion to the pot and cook for 2 minutes, stirring occasionally. Add the garlic to the pot, along with the salt, black pepper, Italian seasoning, smoked paprika and chili powder if using. Stir all together and cook for 2 minutes.
Step 2: Add the carrots and celery to the pot and continue to cook, stirring frequently. After 3-4 minutes, add the beans, potatoes and frozen peas to the pot. Stir to combine and cook for 2 minutes. Add the diced tomatoes and vegetable broth. Turn the burner to medium-high and bring to a boil. Turn to low, cover and let simmer for 20 minutes.
Step 3: When the soup is done the potatoes should be fork tender without losing their shape and becoming mushy. Feel free to add salt and pepper to taste. Serve with a slice of your favorite bread. This soup can be stored in the refrigerator for up to 4 days or frozen in an airtight container in your freezer for up to 3 months.
Waxy potatoes, such as yellow and red potatoes, work the best in soups because they maintain their shape better once cooked.
Comments