Jul 14 2026
Restaurants›Charlie’s Eatery & Pub›Soups And Salad Recipe

Soups And Salad Recipe

Inspired by Charlie’s Eatery & Pub
Time45m
Serves4

Bowl of Soup, Garden Salad

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Ingredients

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Soup

Salad

Method

Soup

  1. 1

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

  2. 2

    Cook the Carrots and Celery

    Add the diced carrots and celery to the pot. Continue to cook for another 5-7 minutes, stirring occasionally.

  3. 3

    Add the Broth and Tomatoes

    Pour in the vegetable broth and add the canned diced tomatoes along with their juices. Stir well to combine.

  4. 4

    Season the Soup

    Add the bay leaf, dried thyme, salt, and black pepper. Bring the soup to a boil, then reduce heat and let it simmer for about 20 minutes, until the vegetables are tender.

  5. 5

    Finish the Soup

    Remove the bay leaf and stir in the chopped fresh parsley just before serving.

Salad

  1. 6

    Prepare the Base

    In a large mixing bowl, add the mixed greens as the base of your salad.

  2. 7

    Add the Vegetables

    Top the mixed greens with halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

  3. 8

    Add the Feta

    Sprinkle the crumbled feta cheese over the salad.

  4. 9

    Make the Dressing

    In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to taste.

  5. 10

    Toss and Serve

    Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

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