One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

4 steps · 45 min total

1. 01

   Sweat the Vegetables

   In a large soup pot, heat the 1 tablespoon olive oil over medium-low heat. Add the minced garlic, chopped onion, carrots, and celery. Stir them around to coat in the oil.

   Sprinkle in a pinch of salt, cover the pot, and let the vegetables sweat for about 10 minutes, until they've softened slightly and the onions are translucent.

2. 02

   Add Tomato and Corn

   Stir in the 1 cup tomato puree and the can of corn. Let this cook for a few minutes, stirring occasionally, to deepen the tomato's flavor.
3. 03

   Add Broth, Bring to Boil

   Pour in the 1 liter chicken broth. Turn the heat up to maximum and bring the soup to a rolling boil.
4. 04

   Add Beans and Season

   Add the can of beans to the soup. Season with a pinch of dried herbs, like thyme. Let it simmer for a few minutes to warm through and allow the flavors to meld.