Name: Dutch Oven Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, or a mix of oil and butter; 1 large yellow onion, diced; 2–3 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 2 medium potatoes, peeled and cubed (Yukon or russet); 1 small butternut squash or 2 cups cubed winter squash (optional); 1 bell pepper, chopped (any color); 1 (14 oz) can diced tomatoes or 2 fresh tomatoes, chopped; 6 cups low-sodium vegetable or chicken stock; 1 can (15 oz) cannellini or navy beans, drained and rinsed (optional); 2 teaspoons fresh thyme or 1 teaspoon dried thyme; 1 bay leaf; 4 cups chopped sturdy greens (kale, Swiss chard) or spinach; Salt and freshly ground black pepper, to taste; Juice of 1 lemon or 1–2 tablespoons red wine vinegar; Optional: 1/4 teaspoon smoked paprika, pinch of red pepper flakes

Description

A cozy, healthy, and flexible one-pot vegetable soup filled with savory aromas.

Ingredients

2 tablespoons olive oil, or a mix of oil and butter
1 large yellow onion, diced
2–3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
2 medium potatoes, peeled and cubed (Yukon or russet)
1 small butternut squash or 2 cups cubed winter squash (optional)
1 bell pepper, chopped (any color)
1 (14 oz) can diced tomatoes or 2 fresh tomatoes, chopped
6 cups low-sodium vegetable or chicken stock
1 can (15 oz) cannellini or navy beans, drained and rinsed (optional)
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 bay leaf
4 cups chopped sturdy greens (kale, Swiss chard) or spinach
Salt and freshly ground black pepper, to taste
Juice of 1 lemon or 1–2 tablespoons red wine vinegar
Optional: 1/4 teaspoon smoked paprika, pinch of red pepper flakes

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Instructions

Heat a Dutch oven over medium heat and add the oil (or oil + butter). When shimmering, add the diced onion, carrot, and celery. Cook, stirring occasionally, for 6–8 minutes until softened and beginning to brown.
Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the cubed potatoes and squash, season lightly with salt, and cook 3–4 minutes to start browning.
If using smoked paprika or red pepper flakes, add them now. Pour a splash (about 1/4 cup) of stock or dry white wine to deglaze the pot, scraping up browned bits with a wooden spoon.
Add the remaining stock, diced tomatoes with their juices, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to maintain a simmer.
Cover and simmer for 25–35 minutes, until all vegetables are tender when pierced with a fork.
Stir in the drained beans (if using) and chopped greens. Simmer another 3–5 minutes until greens are wilted and beans are heated through.
Remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper, then add a splash of lemon juice or vinegar to brighten the broth.
Serve hot, optionally drizzled with olive oil or sprinkled with grated cheese.

Notes

To make it vegan, skip the butter and beans, or add cannellini beans for protein. Leftovers taste even better the next day.