Description
A flexible, fast one-pot soup that can be made with leftover protein, perfect for cozy weeknight dinners.
Ingredients
- 2 tbsp olive oil or butter
- 1 lb protein (boneless chicken thighs, diced stew beef, smoked sausage, or firm fish)
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups low-sodium chicken or vegetable stock (plus ½ cup extra for deglazing)
- 1 can (14 oz) diced tomatoes OR 1½ cups crushed tomatoes
- 1 cup small pasta, pearl barley, or quick-cooking rice OR 1 can (15 oz) beans, drained and rinsed
- Salt and freshly ground black pepper
- Fresh herbs (thyme sprigs or chopped parsley)
- 1 bay leaf (optional)
- Optional finishers: heavy cream, grated Parmesan, lemon juice or vinegar, hot sauce, and a pat of butter
Instructions
- Heat your Dutch oven over medium-high. Add the oil and wait until it shimmers.
- Season the protein lightly with salt. Brown in batches (2–3 minutes per side) and remove to a plate.
- Lower heat to medium and add onion, carrot, and celery. Sauté until softened, about 5–7 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in ½ cup stock or a splash of white wine, scraping up browned bits from the bottom.
- Return the browned protein to the pot, add the remaining stock, tomatoes, bay leaf, and herbs.
- Bring to a gentle simmer, cover, and cook for 15–20 minutes. If using tougher stew beef, simmer longer.
- If adding pasta or rice, stir it in and simmer uncovered until tender (usually 8–12 minutes).
- If using canned beans or quick-cooking greens, add them in the last 5 minutes.
- Taste and adjust seasoning. Brighten with lemon juice or vinegar and finish with butter or cream.
- Serve hot with a drizzle of olive oil and a sprinkle of herbs.
Notes
For vegetarian options, use beans or barley and vegetable stock. For spiciness, add hot sauce or utilize spicy chorizo.