Updated: Apr 28
1 onion (any kind), chopped or diced (about 1.5 cups)
2 carrots, chopped or diced
2-4 celery stalks, chopped
any of the following: 2 sweet potatoes, 1 small butternut squash, 3 potatoes, 2 turnips, 1 parsnip, 1-2 zucchinis, 1-2 cups mushrooms, 1 cup broccoli florets, 1 cup cauliflower florets.
1 can beans of any kind OR 3/4 cup dry lentils or peas (but not dry beans, as those need to soak overnight before cooking)
Any herbs you like: parsley, cilantro, sage, thyme
1/4 cup olive oil
2-4 cups vegetable stock
1-2 tablespoons tomato paste OR rind of parmesan cheese
salt and pepper
Note: you can choose to dice your veggies and have a more delicate soup, or chop them roughly. this will impact the length it will take the vegetables to cook.
In a large pot, heat up the olive oil and saute the onions, carrot and celery. Add about 1 teaspoon salt, as well as herbs such as thyme, sage or rosemary, cover and let cook on medium heat for 5-7 minutes.
Add the tomato paste and cheese rind if using, the stock as well as another 1-2 cups of water. stir thoroughly, cover and bring to a boil.
Lower the heat to medium and add the dry lentils or peas if using.
After about 15 minutes, add all other vegetables, and let simmer until vegetables have softened.
Add the canned beans if using as well as delicate herbs such as parsley and dill. Stir gently and let simmer for another 10 minutes.
Taste and add salt and pepper.