Soup is the ultimate comfort food. In fact, humans have been devouring soup since around 20,000 BC. With its soothing warmth, savory seasonings, and cozy associations with crisp weather, family gatherings, and evenings by the fire, it’s no wonder the humble bowl of soup continues to be a favored choice even in the 21st century.
What I love about this vegetable soup recipe is the combination of easiness with the heaping serving of healthy vegetables you get in every bowl. Since the entire recipe is made in 1 stockpot, it makes for easy cleanup which is why I love making this recipe during the week.
Feel free to make it your own by swapping out the vegetables or adding more in. If you like a thinner soup, just add more broth, or let it cook down a little further if you like a thicker, heartier soup.
Equipment
- Large Stock Pot
Ingredients
- 1 tbsp olive oil
- 1 large leek (or a medium onion), finely diced
- 1 cup carrots, sliced
- 3 cups chicken stock
- 3-4 medium potatoes, diced
- 1 1/2 cups marinara
- 1/2 green beans, 15 oz can
- 7-8 oz lima beans, frozen
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 white cream style corn, 15 oz can
Instructions
- Heat olive oil in large stock pot on medium high heat.
- Add finely chopped leeks or onion and cook for 2 minutes until softened and translucent but not browned.
- Add sliced carrot rounds and cook for 2 minutes or so more on medium high heat, stirring and sauteeing to help soften them.
- Add stock and bring to boil while, washing, peeling, and dicing potatoes into 1-2 inch quarters.
- Add potatoes followed by the marinara, green beans, lima beans, salt, pepper, and sugar.
- Boil until potatoes are fully cooked (about 15 minutes).
- Add corn and simmer, covered, 30 minutes.
- Season with any additional salt and pepper to taste before serving.
