Everything Soup
Packed with vibrant vegetables, hearty grains, and an optional protein boost, "Everything Soup" lives up to its name as the ultimate all-in-one comfort meal. This versatile recipe combines a medley of nutrient-rich ingredients like tender potatoes, crisp carrots, and leafy greens with a flavorful broth infused with aromatic thyme, paprika, and garlic. Customizable with shredded chicken or your choice of pasta or rice, this cozy soup is perfect for using up pantry staples and leftover ingredients. Ready in just an hour, it’s an easy, family-friendly meal that’s as satisfying as it is wholesome. Serve it piping hot with a sprinkle of fresh parsley for a dish that warms both the body and soul. Perfect for weeknight dinners, meal prep, or enjoying on a chilly day!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 14 ounces canned diced tomatoes
- 8 cups chicken or vegetable broth
- 2 cups cooked shredded chicken (optional)
- 2 cups cooked pasta or rice
- 1 cup frozen peas
- 2 cups kale or spinach, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the carrots, celery, potatoes, and zucchini. Sauté the vegetables for 5-7 minutes.
Stir in the canned diced tomatoes, broth, bay leaves, thyme, paprika, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes or until the potatoes are tender.
If using, stir in the cooked shredded chicken and pasta or rice. Heat for an additional 5 minutes.
Add the frozen peas and chopped kale or spinach. Cook for another 5 minutes, stirring occasionally, until the greens have wilted.
Taste and adjust seasonings, adding more salt or pepper if needed.
Remove the bay leaves before serving. Ladle the soup into bowls and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 10650 mg | 463% | |
| Total Carbohydrate | 347.4 g | 126% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 57.2 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1348 mg | 104% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 8382 mg | 178% | |
*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.
