Everyday Vegetable Soup

When Rich and I started cooking together, my soup technique freaked him out because I never used a recipe (he likes rules). I use recipes as guidelines and wing it most of the time because it’s fun. These are the reasons I don’t (can’t) bake. Soups are especially fun to wing it with because the possibilities are endless, I doubt I’ve made the same one twice. I like to throw in whatever veggies need to be used and voila! Soup! I am happy to say that Rich is now soup recipe-free and we can make fast and delicious soups anytime.

So here is my standard brothy tomato based veggie soup, the ingredients may change a little, sometimes it’s vegetarian, sometimes it’s not,  but whichever way you look at it, it’s a go-to healthy soup. I’ll share with you the one I made yesterday because I finally remembered to take pictures. If you choose to make this with meat, brown your protein, drain, then add the onions. I like to make this with cut up chicken breast so it’s like a chicken chili of sorts.


Everyday Vegetable Soup – makes 6 servings

1 Tbsp. Olive oil

1 Medium onion diced

3 Garlic cloves finely chopped

2 Carrots diced

2 Celery ribs diced with leaves

1 Tbsp tomato paste

1/2 Tbsp anchovy paste (optional)

1 Carton or can of crushed or diced tomatoes

4 Cups chicken stock (low sodium)

2 Cups of water

1 Cup of chopped kale

1 Bunch of parsley chopped (stems and all)

1 Can of organic garbanzo beans drained and rinsed (I also like to use Cannellini beans)

Salt and pepper to taste


Heat oil in a dutch oven or pot  over med-high heat. Add onions and salt, cook for 2 minutes, then add garlic for 30 seconds. Add carrots, celery, tomato paste, a pinch of salt, pepper, and anchovy paste (if using) and saute for 4 minutes. Add chicken stock, water, kale, and parsley and simmer for 30 minutes. Give it a taste, add more salt, pepper, or whatever it might need and now you have soup.

Do you have any go-to dishes that you don’t need a recipe for?


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