Monthly Archives: May 2016

Recipe: Vegetable Soup

This is a really good soup!

I currently have a cold, so I made this soup yesterday. It’s really good, whether you are sick or not.

Please try out this recipe when you want to try some vegetable soup!

For the recipe, the ingredient proportions and cutting sizes are not extremely important, so don’t worry too much about them. 🙂


1 tbsp olive oil

1 medium-large onion, diced (1/2 inch squares)

3 stalks celery (4 if smaller), sliced (1/4 inch thick)

3 carrots (depending on size, probably 2 to 4), sliced into rounds (1/4 inch thick)

2 to 3 cloves garlic, finely minced

salt and black pepper

1 medium-large russet potato, diced (1 inch cubes)

3 cups chicken broth/stock, or vegetable broth/stock for a vegan version

1.5 cups water

1 bay leaf (make small cuts with scissors into sides to allow flavor to be released into the soup)

1 tsp dried parsley flakes (optional), or some fresh parsley

1 medium-large tomato, diced (3/4 inch cubes)

3-4 green onions, diced, separate green and white (optional)

1 can chickpeas (garbanzo beans), drained and rinsed


1. Heat a pot (I use a Dutch oven), and add olive oil.

2. Add garlic, onion, celery, carrot, about 1/4 tsp salt and some pepper.

3. Stir to coat evenly with oil.

4. Now cover the lid and cook on medium to medium-high in order to “sweat” the vegetables for about 10 minutes. Open the lid and mix the vegetables every two minutes or so. Be careful not to burn the vegetables, and lower the heat if they seem like they might burn.

5. Open the lid and cook the vegetables for a couple more minutes so that the water remaining in the pan evaporates.

6. Add the potato, chicken stock, water, bay leaf, parsley, and some more pepper. Stir well and cover with a lid.

7. Bring to a boil, then simmer on low, covered, for about 30 to 40 minutes. The vegetables will become soft.

8. Add the tomato, white part of the green onion, and chickpeas. Bring back to a boil, cover, and simmer on low for about 15 to 20 more minutes. The tomato will become soft.

9. Add the green onion and simmer for one or two more minutes to get rid of its raw flavor. Turn off the heat.

10. Taste the soup and add more salt and pepper to taste.

11. Serve the soup in bowls, with bread if you like.

Enjoy! 😀

The picture isn’t very good, but I hope you can see what the soup looks like 🙂