Description
- A nourishing and easy homemade soup recipe that’s perfect for busy weeknights or slow weekend cooking.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional: 1 cup cooked chicken or beans
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté 5 minutes.
- Add garlic, thyme, and bay leaf; cook another 1-2 minutes.
- Pour in broth, bring to a boil, then reduce to simmer. Cook 20–25 minutes.
- Add cooked chicken or beans if using; heat through.
- Remove bay leaf, season with salt and pepper.
- Serve hot with fresh herbs and bread.
Notes
- This soup can be frozen before adding dairy or pasta.
- Substitute vegetables based on what’s in season.
- Add lemon juice for a bright flavor twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg