Winter Vegetable Soup

Serves 8   Active Time 20 min.   Total Time 45 min.



2 large carrots, diced
2 celery ribs, chopped
1 medium onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
8 cups chicken stock
1 can (16 ounces) diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) chickpeas, rinsed and drained
2 zucchinis, diced
2 sprigs fresh thyme
1 teaspoon dried oregano




  1. Saute carrots, celery, and onion in oil and butter until tender, about 3 minutes. Add garlic; cook 1 minute longer.

  2. Stir in the chicken stock, tomatoes, kidney beans, chickpeas, zucchini, thyme, and oregano, and season with salt and pepper.

  3. Bring to a simmer and cook for 20 minutes.

  4. Ladle into bowls and drizzle with a little olive oil (optional).

© 2016 Jon Ashton