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Ingredients
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Vegetables
Liquids
Herbs & Spices
Optional Add-ins
Method
Preparation
- 1
Chop the vegetables
Peel and dice the carrots, celery, onion, and potatoes into small, uniform pieces. Mince the garlic cloves.
Cooking the Soup
- 2
Saute vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté for about 3-4 minutes until the onion becomes translucent.
- 3
Add carrots and celery
Stir in the diced carrots and celery, cooking for an additional 5 minutes until they begin to soften.
- 4
Add potatoes and liquids
Add the diced potatoes, vegetable broth, and water to the pot. Stir well to combine.
- 5
Season the soup
Add salt, black pepper, thyme, and the bay leaf to the pot, stirring to mix the seasonings evenly.
- 6
Simmer the soup
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until all the vegetables are tender.
- 7
Add optional ingredients
If desired, stir in the cooked chicken and corn during the last 5 minutes of simmering.
- 8
Taste and adjust seasoning
Before serving, taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Serving
- 9
Serve the soup
Ladle the hot soup into bowls and enjoy it warm, optionally garnishing with fresh herbs if desired.