Description

A hearty and versatile Busy Day Soup perfect for quick weeknight dinners. Packed with vegetables, beans or lentils, and customizable with proteins and grains, this flavorful soup is simmered to perfection using simple pantry ingredients.

Ingredients

Base Ingredients

1 cup diced onions
2 cloves minced garlic
2 cups chopped vegetables (e.g., carrots, celery, zucchini)
1 can (14 oz) diced tomatoes
4 cups vegetable or chicken broth
1 cup cooked beans or lentils

Spices

1 tsp dried thyme
1 tsp paprika
Salt and pepper to taste

Optional Additions

Proteins: shredded chicken, cooked ground beef, or tofu
Vegetables: kale, spinach, or sweet potatoes
Grains: rice, quinoa, or small pasta

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Instructions

Prepare the Base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onions and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add Vegetables: Stir in the chopped vegetables such as carrots, celery, and zucchini. Cook for about 5 minutes, allowing them to soften slightly while absorbing flavors.
Incorporate Liquids: Pour in the vegetable or chicken broth along with the can of diced tomatoes. Bring the mixture to a gentle boil to combine all ingredients thoroughly.
Add Beans and Spices: Mix in the cooked beans or lentils along with dried thyme, paprika, salt, and pepper. Stir well to ensure even distribution of spices.
Simmer: Reduce the heat to low and let the soup simmer uncovered for 20 to 30 minutes to develop deep flavors and fully cook the vegetables.
Optional Additions: In the last 10 minutes of cooking, add any optional ingredients such as shredded chicken, cooked ground beef, tofu, leafy greens like kale or spinach, sweet potatoes, or grains like rice, quinoa, or small pasta. Continue simmering until these additions are heated through and tender.

Notes

You can adjust the vegetables based on seasonal availability or personal preference.
Adding grains such as rice or quinoa increases the heartiness of the soup, making it a one-pot meal.
For a vegetarian or vegan version, use vegetable broth and omit meat proteins, substituting with tofu or additional beans.
Leftover soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
Adjust seasoning at the end as needed, especially if adding salty proteins or broths.