Easy Soups and Stews Recipe
This classic soup or stew recipe is perfect for a cold night. The bay leaves give it a unique and complex flavor, while the protein and vegetables make it satisfying and nourishing. You can use any protein of your choice, and it's also a great way to use up any vegetables you have in your fridge. Give it a try and let us know what you think!
Servings
1.5 Cup
Prep Time
10 minutes
Cook Time
45 minutes
Calories
340
Author:
Linda Decann
This classic soup or stew recipe is the perfect comfort food for a cold night. Made with a rich broth, tender chunks of protein, and an assortment of hearty vegetables, it's both satisfying and nourishing.The addition of bay leaves gives the soup a unique and complex flavor, while the thyme adds a touch of earthiness.
Ingredients
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves of garlic, minced
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2 bay leaves
1 tsp dried thyme
8 cups of chicken or beef broth
1 lb of beef or chicken cut in cubes or any protein of your choice
2 cups of diced potatoes
2 cups of diced tomatoes
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery and garlic and cook until softened, about 5 minutes.
Add the bay leaves, thyme, and broth, bring to a boil.
Add the diced protein, potatoes, and tomatoes, bring to a simmer and cook for about 25-30 minutes or until the vegetables and the protein are cooked through.
Season with salt and pepper, to taste.
Remove the bay leaves and discard them.
Serve the soup hot, garnished with fresh parsley and with some bread on the side if you want.
Recipe Note
- You can use any protein of your choice, such as beef, chicken, pork, or even tofu for a vegetarian option.
- If you're using a tougher cut of meat, consider browning it in a separate pan before adding it to the pot. This will add more flavor and tenderness to the final dish.
- Feel free to use any vegetables of your choice. Some other options that would go well in this recipe include: chopped kale, spinach, green beans, corn, peas, etc.
- To make it more filling you can also add some cooked beans, lentils or quinoa.
- This recipe can also be adapted to a slow cooker or an Instant Pot. Just sauté the vegetables and protein in a pan and then add everything to the slow cooker or Instant Pot, and cook according to the manufacturer's instructions.
- You can also add some hot sauce, cayenne pepper or other spices of your choice to give it a little more heat.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 6 months.
Nutrition
Nutrition
- Serving Size
- 1.5 Cup
- per serving
- Calories
- 340
- Fat
- 14 grams
- Saturated Fat
- 3 grams
- Sodium
- 1015 milligrams
- Carbs
- 38 grams
- Fiber
- 4 grams
- Protein
- 17 grams
