Basic Vegetable Soup Recipe

Ingredients

• 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)
• 1 quart low-sodium chicken or vegetable broth
• 1 pound Yukon Gold potatoes, medium dice
• for garnish (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of kosher salt and cook, stirring often, for 8 to 10 minutes until softened.

2. Stir in the garlic, bay leaf, and dried thyme if using. Cook for 1 minute until fragrant.

3. If using, add the white wine or vermouth and simmer for 2 to 3 minutes until mostly reduced.

4. Add the broth, potatoes, and the additional chopped vegetables. Bring to a boil, then reduce to a steady simmer.

5. Simmer uncovered for 25 to 30 minutes, until the potatoes are fully tender.

6. Remove and discard the bay leaf. Season generously with kosher salt and black pepper to taste.

7. Ladle into bowls and add any optional garnish before serving.