We’ve been living off of soup since Fall this year. With all of our kids getting older and at different ages & stages, I need super simple weeknight dinners that stay good whenever the kids are home and ready to eat.
Soup only gets better after a few hours simmering on the stove. And then we have leftovers for a lunch the next day.
I also tend to pack our soups with lots of veggies, and for whatever reason, they get eaten often more so than vegetables dished onto their plates of my teenagers.
Do you make a lot of soup during the wintertime at home? What are your favorite types of soup?makes about 6 servings
- 1 Tbsp olive, or avocado oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves fresh garlic, minced
- 1 red bell pepper, diced
- 3 medium potatoes, diced into 1/2 inch cubes
- 6 cups low-sodium chicken, vegetable, or beef broth/stock (I used beef bone broth to increase the protein content)
- 1 (14.5 oz) jar diced tomatoes, with juice
- 2 bay leaves
- 1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces
- 1 cup frozen organic peas
- sea salt and freshly ground black pepper
- a handful of fresh parsley leaves, chopped
- Heat oil in a large stock pot or dutch oven, over medium heat.
- Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.
- Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.
- Lower the heat, cover and simmer until potatoes are tender about 20 minutes, then add in your green beans and peas and simmer an additional 5 minutes.
- Taste test and adjust seasoning with sea salt and pepper to your preference.
- Remove bay leaves.
- Garnish with fresh chopped parsley and serve while hot.
- This soup stays great in the fridge for 5 days, so double the recipe for future meals too!