Get the Recipe: Winter Vegetable Soup

Servings: 8
Prep Time: 20 mins
Cook Time: 45 mins
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Ingredients

  • 2 large carrots, diced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 8 cups chicken stock
  • 16 ounces diced tomatoes
  • 16 ounces kidney beans, rinsed and drained
  • 15 ounces chickpeas, rinsed and drained
  • 2 zucchinis, diced
  • 2 sprigs fresh thyme
  • 1 teaspoon dried oregano

Instructions 

  • Saute carrots, celery, and onion in oil and butter until tender, about 3 minutes. Add garlic; cook 1 minute longer.
  • Stir in the chicken stock, tomatoes, kidney beans, chickpeas, zucchini, thyme, and oregano, and season with salt and pepper.
  • Bring to a simmer and cook for 20 minutes.
  • Ladle into bowls and drizzle with a little olive oil (optional).
Author: Jon Ashton
Course: Soup
Cuisine: American