Description
A cozy, creamy soup loaded with fresh vegetables and rich chicken broth, perfect for chilly winter days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups potatoes, diced
- 1 cup corn (fresh or frozen)
- 1 cup green beans (fresh or frozen)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Chopped parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onions, diced carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the chicken broth, diced potatoes, corn, green beans, and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes until the potatoes are tender.
- (Optional) Stir in heavy cream, season with salt and pepper to taste, and serve hot, garnished with chopped parsley.
Notes
Perfect with crusty bread or crackers. Can be stored in the fridge for 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg