Description
Warm up your soul with this delightful Dutch oven soup, perfect for chilly evenings. Bursting with flavors from fresh vegetables, aromatic herbs, and your choice of protein, this recipe promises comfort in every spoonful. Easy to prepare and adaptable to your pantry, you’ll create a dish that brings family and friends together for heartwarming moments.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded chicken or drained beans (your choice)
- 1 tsp dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 cups fresh spinach or kale
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in garlic, thyme, salt, and pepper; cook for about 1 minute until fragrant.
- Add vegetable broth and diced tomatoes; bring to a gentle boil.
- Mix in the shredded chicken or beans; reduce heat and simmer for about 20 minutes.
- Stir in the spinach or kale just before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 230
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 40mg