Daily Soup Recipe

Prepare broth

In a large pot (4–6 quart), combine 6 cups vegetable broth, 1 cup water, 1 bay leaf, and 1 tsp dried thyme. Bring to a gentle simmer over medium heat while you prepare the aromatics.

Heat 2 tbs olive oil in a sauté pan or the same pot over medium heat. Add the finely diced onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add 3 minced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Transfer the softened aromatics to the simmering broth. Increase heat slightly to maintain a gentle simmer.

Add the 2 diced potatoes to the simmering broth and cook for 8–10 minutes until they begin to soften.

Add 1 diced zucchini, 1 cup frozen peas, 1 cup corn kernels, and 1 cup canned diced tomatoes (including juices). Continue simmering for another 6–8 minutes, or until all vegetables are tender but not falling apart.

If using shredded chicken or chickpeas, add 1 cup to the pot now and simmer for 2–3 minutes just to heat through and meld flavors.

If adding dry small pasta (1 cup), cook it directly in the simmering soup for the time recommended on the package (usually 7–10 minutes) until al dente. If using pre-cooked rice or pasta, add 1 cup during the last 2–3 minutes to warm through.

Remove and discard the bay leaf. Taste the soup and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper, adjusting more or less to taste. If you added canned tomatoes and the soup tastes flat, add up to 1 additional tsp of salt as needed.

Stir in 2 tbs chopped fresh parsley, 1 tbs fresh lemon juice, and 1 tsp red pepper flakes if you want a little heat. Simmer for 1 minute more to marry flavors.

Ladle the soup into bowls and serve hot. Offer additional chopped parsley, lemon wedges, crusty bread, or grated Parmesan at the table as desired.