Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 2 carrots (sliced)
- 2 potatoes (diced)
- 2 celery stalks (chopped)
- 1 cup peas (fresh or frozen)
- 1 cup green beans (chopped)
- 1½ cups cooked chicken (shredded) or beans for vegetarian option
- 6 cups chicken or vegetable stock
Seasonings & Herbs:
- 1 tsp thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare Ingredients
Wash and chop all vegetables evenly. Keep ingredients ready for smooth cooking. - Saute Base
Heat olive oil in a large pot. Add onion and garlic, cooking until soft and fragrant. - Add Vegetables
Stir in carrots, celery, and potatoes. Cook for 5 minutes to build flavor. - Pour Stock
Add stock and bring to a gentle boil. - Simmer
Reduce heat and let simmer for 20–25 minutes until vegetables soften. - Add Protein & Greens
Stir in chicken (or beans), peas, and green beans. Cook for another 10 minutes. - Season & Serve
Add herbs, salt, and pepper. Garnish with parsley and serve hot.
Notes
- Use seasonal vegetables for best flavor.
- For a vegetarian version, swap chicken with chickpeas or lentils.
- Add a squeeze of lemon juice for brightness.
- Let the soup sit for 5–10 minutes before serving to enhance taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: soup
- Method: Stovetop
- Cuisine: British / European
- Diet: Gluten-Free