Everything Soup

A versatile veggie soup, adaptable for any season but best in the spring! I usually use whatever’s left in the fridge—a couple of carrots here, a half head of broccoli there, etc etc. The chicken, like just about everything else, is completely optional! I’ve made a vegetarian version and that’s very tasty too.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a small skillet, melt half the butter. Add the rosemary, garlic, and a tiny pinch of salt, and cook until fragrant (about 1 minute). Remove from heat and set aside.

Step 2

In a Dutch oven or large saucepan over medium-high heat, melt the remaining butter. Add the onion, carrot, bell pepper, bay leaves, thyme, and 1 tsp salt; cook, stirring, until vegetable soften (about 5 minutes)

Step 3

Adjust heat to medium-low and cover. Let cook until veggies have released their juices, stirring occasionally (about 8 minutes)

Step 4

Add broth and potato, turn heat back up to medium-high, and bring to a simmer. Then, turn heat to very low, cover, and simmer until potato is barely tender (about 5 minutes)

Step 5

Add green beans and repeat (bring up to simmer, then bring down), cooking until green beans are barely tender (about 3 minutes)

Step 6

Add leek, corn, chicken, 3/4 tsp salt, and a few twists of pepper. Bring up to simmer, then set heat to very low, cover, and let cook until potatoes are tender, green beans are tender-crisp, leeks are wilted, and corn and chicken are heated (about 3 minutes more)

Step 7

Remove bay leaves, adjust seasoning to taste

Step 8

Return infused butter to heat to melt it, remove the rosemary, and drizzle a teaspoon or two of the butter over each bowl when serving.