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Dorothy Thomas

Homemade Soup Recipe

A comforting and versatile homemade soup that’s perfect for chilly days! Packed with fresh vegetables, savory broth, and customizable ingredients, this soup is both nourishing and delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: American, International
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 Medium onion, diced
  • 2 Carrots, chopped
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 6 cups Vegetable or chicken broth
  • 1 can Diced tomatoes
  • 1 cup Green beans, chopped
  • 1 tsp Dried thyme
  • 1 tsp Dried oregano
  • 1 Bay leaf
  • 1 cup Pasta or rice (optional)
  • To taste Salt & black pepper
  • 2 cups Spinach or kale (optional)
  • 1 tbsp Fresh parsley, chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef’s knife
  •  Cutting Board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Pour in the vegetable or chicken broth.
  5. Add diced tomatoes, green beans, thyme, oregano, and bay leaf.
  6. Season with salt and pepper.
  7. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
  8. If using pasta or rice, add it now and cook until tender (about 10-12 minutes).
  9. Stir in spinach or kale (if using) and cook for 2-3 minutes until wilted.
  10. Remove the bay leaf and adjust seasoning if needed.
  11. Ladle the soup into bowls and garnish with fresh parsley.
  12. Enjoy with crusty bread or a sprinkle of Parmesan cheese!

Notes

  • Storage: Keeps well in the fridge for up to 4 days or freeze for 3 months.
  • Variations: Add beans, lentils, or shredded chicken for extra protein.
  • Gluten-Free Option: Use gluten-free pasta or skip it entirely.