- 2 tablespoons olive oil
- 1 cup water
- 1 tablespoon fresh thyme (1 teaspoon dried thyme)
- 1 large onion, chopped*
- 3 celery stalks, chopped
- 3-4 14.5-ounce cans chicken broth (I use Better Than Bouillon)
- 1/2 lb potatoes (I don’t always peel them), cut into chunks
- 1 14.5-ounce can diced tomatoes or 1/2 cup fresh tomatoes, diced
- 1/4 lb green beans, fresh (can use frozen), cut down
- 2-3 carrots, chopped
- 1-2 handfuls fresh spinach ( I don’t chop this)
- OPTIONAL: broccoli, bell peppers, green peas, snow peas, orzo/rice, kale, leeks, corn, lentils, cabbage, Parmesan cheese
- OPTIONAL SIDES: Cornbread, Grilled Cheese, Tartines, Savory Scones, Salad, Toasted Baguette
1. Heat oil in a large stockpot over medium-high heat. Add the carrots, celery and onion. Cook until the vegetables are tender (do not brown).2. Add broth, water, potatoes, thyme and salt (about 1/2 tsp). Bring to a boil.
3. Reduce heat to medium and partially cover for 15 min.
4. Add the tomatoes, green beans, spinach and other optional vegetables. Cook 5 to 10 minutes or until vegetables are tender.
5. Ladle soup into bowls and sprinkle with Parmesan.
*I have used yellow, red and white onions for this recipe. The great thing about this particular vegetable soup is that you can clean out your refrigerator. I like to use left over farmers market produce before it goes bad and this recipe is perfect!