Basic Vegetable Soup

Basic Vegetable Soup
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  • "Pesto":/recipes/24530, for garnish (optional)
  • 1 pound Yukon Gold potatoes, medium dice
  • 1 quart low-sodium chicken or vegetable broth
  • ¼ cup white wine or dry vermouth (optional)
  • 1 pinch dried thyme (optional)
  • 1 bay leaf (optional)
  • 2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice
  • + 7 more ingredients
    • 1 celery stalk, medium dice
    • 2 medium garlic cloves, finely chopped
    • 2 medium carrots, medium dice
    • Freshly ground black pepper
    • Kosher salt
    • 1 medium onion, medium dice
    • 4 teaspoons olive oil

Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally,...

View full recipe at Chow


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