Busy Day Soup
This hearty and nutritious Busy Day Soup is perfect for those days when you need a quick meal packed with flavor and nutrients. It requires minimal prep and is ready in under an hour, making it ideal for busy schedules.
Equipment
- 1 large pot
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- to taste salt
- to taste pepper
- 2 cups spinach or kale
- optional grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced carrots, celery, and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are tender.
- Mix in the diced tomatoes (with their juices), vegetable broth, chickpeas, dried thyme, oregano, and bay leaf. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes.
- In the final few minutes of cooking, stir in the spinach or kale until wilted.
- Remove the bay leaf before serving. Adjust seasoning if necessary.
- Serve hot, with a sprinkle of grated Parmesan cheese if desired.
Notes
You can customize this soup by adding any vegetables you have on hand.
For a heartier version, try adding cooked pasta or rice.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month. Reheat before serving.