Vegetable Soup

Cozy and warming, ready in one pot.

Why You'll Love This Recipe

• Cleans out the crisper drawer.
• Naturally vegan, healthy, light.
• One pot, ready in 45 minutes.
• Budget-friendly.
• Endlessly adaptable.

Ingredient Notes

• Yukon Golds hold their shape; russets fall apart.
• Fresh thyme can replace dried (use 1 tablespoon).
• Quality stock matters when ingredients are simple.

Ingredient Substitutions

• Add cooked pasta, beans, or rice for heartier meal.
• Sub kale or spinach in the last 2 minutes.
• Add a Parmesan rind for depth.

Equipment Needed

• Large Dutch oven

Prep Tips

• Cut all veg same size for even cook.
• Add veg in stages — hardest first, tenderest last.

Instructions

1. 1

   Gather and prep: 1 medium carrot, sliced, 1 celery, 1 medium onion, diced, 1 potatoes, 1 medium tomato, diced, 3 cloves garlic, minced, 1 cup chicken broth, 1 tbsp olive oil. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Sauté onion, carrot, celery, garlic.

3. 3

   Add potatoes, tomato, broth.

4. 4

   Simmer 25 min. Simmer uncovered 5 more minutes to thicken if needed; taste and adjust salt and acid before serving.

Artsi Pro Tips

• A Parmesan rind in the pot adds umami; fish it out at the end.
• Use whatever veg is in the fridge — zucchini, spinach, kale all welcome.
• Lemon at the end brightens everything.

Common Mistakes

• Adding all veg at once — green beans turn gray.
• Under-seasoning — vegetable soup needs salt.
• Skipping the acid at end — tastes flat.

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