Brown Jug Soup
Warm, hearty, and brimming with wholesome flavors, Brown Jug Soup is your go-to comfort food for any season. This rustic vegetable soup combines tender Yukon gold potatoes, sweet carrots, and earthy celery with creamy white beans and vibrant baby spinach, all simmered in a savory tomato-infused vegetable broth seasoned with thyme and oregano. With just 15 minutes of prep time, this one-pot wonder is perfect for busy weeknights or meal prepping, offering six generous servings that are as nutritious as they are satisfying. Serve it steaming hot with a sprinkle of fresh parsley for a simple, wholesome dish that will warm both your heart and soul. Ideal for vegetarians, vegans, and anyone craving a dose of cozy, home-cooked goodness.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 medium Yukon gold potatoes
- 3 large garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 2 cups cooked or canned white beans (such as cannellini or great northern beans)
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and finely chop the yellow onion. Dice the carrots, celery, and potatoes into small bite-sized pieces. Mince the garlic.
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.
Add the carrots, celery, and potatoes to the pot. Stir occasionally and cook for 7-8 minutes, allowing the vegetables to slightly soften.
Add the minced garlic, dried thyme, oregano, and the bay leaf. Cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, ensuring it coats the vegetables evenly.
Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are fork-tender.
Add the cooked white beans and baby spinach to the pot. Stir well and let the soup continue to simmer for 5 minutes to allow flavors to meld.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm. Enjoy!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7214 mg | 314% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 45.6 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 7599 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
