Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth
- 1 can diced tomatoes (14 oz)
- 1 cup cooked beans or lentils
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or herbs of choice
- Optional: cooked pasta or rice for added texture
Instructions
- Start by chopping the onion, carrots, and celery. Mince the garlic finely.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, stir in the garlic and cook for another minute until fragrant.
- Stir in the diced carrots and celery. Cook for approximately 5-7 minutes, allowing the vegetables to soften slightly and release their flavors.
- Pour in the vegetable or chicken broth along with the diced tomatoes. Bring the mixture to a boil, then reduce heat to a simmer.
- Stir in the cooked beans or lentils, salt, pepper, and dried thyme. Cover and let simmer for 20-30 minutes to develop rich flavors.
- If desired, add cooked pasta or rice during the last 10 minutes of simmering for added texture and bulk.
Notes
- You can customize this soup by adding different vegetables like zucchini, spinach, or potatoes.
- Add shredded cooked chicken or beef for extra protein.
- Adjust seasoning to taste; consider adding red pepper flakes or hot sauce for spice.
- This soup stores well when refrigerated in airtight containers for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian, Gluten-Free (if using gluten-free pasta or rice)
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg