Entree: Simple Hearty Vegetable Soup (stovetop)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 3 medium carrots, about 9 oz (255 g) total
- 2 celery ribs, about 3 oz (85 g) total
- 1 medium yellow onion, about 8 oz (225 g) total
- 3 medium Yukon Gold potatoes, approx. 1 lb (454 g) total
- 6 cups (1440 ml) vegetable broth

Instructions

1. Prepare vegetables: peel and cut carrots into 1/2-inch (1.3 cm) slices; trim celery and slice 1/2-inch (1.3 cm); peel and dice onion to roughly 1/2-inch (1.3 cm) pieces; scrub potatoes and cut into 3/4-inch (2 cm) cubes. Use a 4-6 quart (4-6 L) stockpot.
2. Heat and sweat aromatics: set the pot over medium heat. Pour in about 1 cup (240 ml) of the vegetable broth from the amount listed, add the diced onion and sliced celery, and cook, stirring occasionally, 6–8 minutes until the onion is translucent and the celery has softened (no fat required; use the broth to prevent sticking).
3. Add carrots and remaining broth: add the sliced carrots and the remaining 5 cups (1200 ml) of vegetable broth. Increase heat to bring the pot to a gentle boil.
4. Add potatoes and simmer: add the cubed potatoes, return to a gentle boil, then reduce heat to maintain a brisk simmer. Cook uncovered 15–20 minutes until potatoes are fork-tender and carrots are easily pierced (test a larger potato cube for tenderness).
5. Final steps and serve: stir the soup, adjust consistency by simmering an additional 3–5 minutes if thicker broth is desired, then ladle hot into bowls and serve.