What you’ll need:

• 1-2 tbsp cooking oil
• 1 diced onion
• 1 peeled and diced carrot
• 1 diced stalk of celery
• 3 cloves diced garlic
• 1-3 cups broth
• 2 tbsp tomato paste or tomato sauce (adjust based on your preference)
• 1 peeled and diced potato or equivalent amount of starchy vegetables like turnips and parsnips
• Pre-cooked or canned vegetables (legumes such as beans or peas)
• 1 tsp dried oregano/thyme
• salt and pepper

Makes about 5 servings, depending on the size of the vegetables used.

First, pour the oil into a pot and allow it to heat up on medium-high. Then, add the carrot, celery and onion, stirring until the onion turns translucent. Season to taste with salt and pepper. Initially, add the salt slowly. Then, add the diced garlic and continue to stir, ensuring that the vegetables do not burn. Add in the tomato paste or sauce and stir until it evenly coats the vegetables. Tomato paste is more concentrated than tomato sauce, so the amount depends on the type you have on hand. 

Next, add enough broth of choice to submerge the vegetables—about one to three cups—and continue to stir for about a minute. You can also add water to dilute if your broth is more concentrated. Add in the diced potato and cover to let it cook for about five minutes. After the time is up, bring the pot to a boil and reduce it to a simmer. Add one teaspoon of dried oregano or thyme along with more pepper if desired and mix again. Add one can of legumes such as beans or peas or an equivalent amount of pre-cooked vegetables. Bring the pot to a boil once again, reduce to a simmer and let cook for three minutes. Finally, serve!

You should perform taste tests throughout the process in case the soup is lacking flavor. Adding more salt (slowly and with caution) might help bring out more flavor. If you have other herbs or spices, feel free to add them in for an extra punch. 

We hope you enjoy Harker Aquila’s take on a savory soup to warm up your rainy days.