I always have a general sense of feeling Monday morning: enough is enough. Especially in the winter, meals (and let’s be honest a glass or two or three of wine with friends) can just get a bit out of hand. It’s all the heavy stews and braised meats and richly covered noodles. And why I so love all of it so much it’s nice to sort of reign things in a bit.
And that’s what we’ve been doing with this soup. I realized the last few times I made it had been on a Monday so the idea was born: Monday soup.
This is exactly everything you should be eating come Monday. It’s the classic vegetable soup you grew up eating from Campbells, but just a bit fresher and updated since it’s cooking away on your own stove. Love the fresh herbs stirred in, the garlic, the minimal seasonings, and let’s count them nine, nine, vegetables.
If you can’t get away with just a bowl of healthy soup in your home serve it with some warm crusty bread, hold the wine for a change, and give yourself a pat on the back. You did it. You found what everyone all the time is looking for everywhere: balance.
- 2 TBS olive oil
- 1 onion, chopped
- 4 carrots, peeled and chopped
- 3 celery, chopped
- 4 cloves garlic, minced
- 1 zucchini, chopped
- 2 tsp fresh thyme
- 1 tsp dried italian seasonings
- Salt and freshly ground black pepper
- 4 (14.5 oz) cans low-sodium chicken stock
- 2 (14.5 oz) cans diced tomatoes (undrained)
- 3 potatoes, peeled and 1/2-inch thick diced potatoes
- 1/3 cup chopped fresh parsley
- 1/4 cup fresh basil
- 2 bay leaves
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
- 1 cup frozen or fresh peas
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute until softened, around 10 minutes. Then add garlic and saute 30 seconds longer. Add in spices: thyme, italian seasoning, salt & pepper.
- Pour in stock and add tomatoes, potatoes, parsley, bay leaves, basil. (If you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables to take charge). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer.
- Check your seasoning at the end, you may need more salt & pepper. Serve and enjoy!