Warm and hearty soup, perfect for a chilly day. Serve with bread or crackers.
2 tablespoons olive oil
1 medium onion, finely chopped
4 medium carrots, diced
3 celery ribs, chopped
2-3 cloves garlic, minced or pressed
3-4 potatoes, peeled and chopped
2 teaspoons dried herbs (oregano, thyme, or Italian seasoning)
2 bay leaves
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 can (796mL) diced tomatoes
1 carton (approx. 1L) chicken, beef or vegetable stock
1 1/2 cups frozen peas or green beans
1/2 cup frozen corn
1 1/2 teaspoons salt
1. In a large pot, over medium heat, warm the olive oil, and then add onions, carrots, celery. Cook until soft. About 5 minutes.
Add the ground (meat or veggie), breaking apart while cooking.
Once the ground is brown, add garlic, potatoes, herbs, bay leaves, tomato paste and Worcestershire sauce. Stir and cook for about 1 minute.
Add salt, pepper, diced tomatoes, and stock. Make sure the contents of the soup are covered by one 1-2" (2.5-5 cm). Add additional water or stock as required.
Bring soup to a boil then reduce the heat slightly and simmer for about 20 minutes (until potatoes are tender).
Add frozen corn, peas or beans, and cook for an additional 10 minutes.
Check for seasoning. Serve with parsley garnish. Leftovers will keep, refrigerated, for 5 days or frozen for up to 2 months.
About the Recipe
About Rosie's Kitchen
Rosie Coelho is Owner and Chief Creator of Deliciousness at Rosie’s Kitchen Co. As a Food Enthusiast and Certified Culinary Nutrition Expert, she loves to inspire people to connect with themselves and loved ones through food.
Rosie also shares her epicurean passion through Culinary Classes and Experiences - having people become rock stars in their own kitchens. Whether beginners or more experienced cooks, there is always something new to learn and a great way to gain kitchen confidence, while having lots of fun!