Vegetable Base for Chicken Vegetable Soup

Name: Vegetable Base for Chicken Vegetable Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 medium (about 1.5 cups chopped) Carrots; 3 stalks (about 1.5 cups chopped) Celery; 1 medium (about 1 cup diced) Yellow onion; 1 tablespoon Minced garlic; 1 tablespoon Olive oil; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper; 0.5 teaspoon Dried thyme (optional); 1 handful (add at the end) Spinach (optional); 1 tablespoon Tomato paste (optional, Pro Tip)

Tim Griffin @cook_115067908

Batch meal serve 6 as is.
Good with fresh bread

Tim Griffin @cook_115067908

Batch meal serve 6 as is.
Good with fresh bread

Saved

Ingredients

1 hour

6 servings

3medium (about 1.5 cups chopped) Carrots
3 stalks(about 1.5 cups chopped) Celery
1medium (about 1 cup diced) Yellow onion
1 tablespoonMinced garlic
1 tablespoonOlive oil
0.5 teaspoonSalt
0.25 teaspoonBlack pepper
0.5 teaspoonDried thyme (optional)
1 handful(add at the end) Spinach (optional)
1 tablespoonTomato paste (optional, Pro Tip)

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Steps

1 hour

1

Peel carrots if desired, trim ends, slice lengthwise, and cut into 0.5-inch half-moons.
2

Trim celery, slice lengthwise if thick, and cut into 0.5-inch pieces.
3

Cut onion in half, peel, and dice into 0.5-inch pieces.
4

Heat a large soup pot over medium heat. Add olive oil and let it shimmer (30–45 seconds).
5

Add onion, carrots, celery, salt, and pepper. Stir to coat with oil.
6

Sauté for 8–10 minutes, stirring every 1–2 minutes, until onion is translucent and vegetables are slightly golden but not browned.
7

Add minced garlic and stir constantly for 30 seconds until fragrant (do not brown).
8

(Optional) For deeper flavor, add tomato paste and cook 1 minute before adding broth.
9

At this point, your vegetable base is ready for broth, thyme, and further soup steps.