I love soup for lunch. It’s so easy to just throw a pot together on a Sunday, so I can grab it and go throughout the week. It’s nice because you can add a variety of veggies and get all kinds of different nutrients. It’s also a great comfort food without being incredibly unhealthy.
Maybe I love it so much because when I was little, my mom would always make soup, especially on snow days. The whole house would smell so good all day. And when it was ready, it was so nice to have a big warm bowl after coming in from playing in the snow. This soup takes almost no time to make, and it’s really tasty and healthy. Packed full of veggies and herbs, it’s one I make quite often in winter. The herbs give it such a good flavor.
Winter Vegetable and Herb Soup
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 small sweet potato, peeled and diced
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon fresh oregano, chopped
- 2 tablespoon fresh thyme, chopped
- 1 large sprig rosemary
- 1 15oz can petite diced tomatoes
- 2 cans of beans of your choice, drained and rinsed (I chose aduki, and navy beans)
- 4 cups vegetable broth
- 1 tablespoon Italian parsley
- Heat olive oil in a large pot over medium-high heat. Add the sweet potato and saute for 3 mins.
- Stir in the salt, pepper, onion, celery, carrots and continue to saute for 5 mins. Stir in the garlic and cook for 1 more min.
- Add tomatoes, oregano, thyme, rosemary, and broth, stir to combine and bring to a boil. Then reduce the heat and simmer for 15 mins.
- Stir in the beans and parsley, salt and pepper to taste and simmer for 2 more mins.
- Remove rosemary sprig, serve and enjoy