Village Soup
A hearty, slow-cooked village-style soup made with fresh vegetables, homemade broth, and nourishing herbs. This traditional soup is perfect for bringing people together and warming the soul.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Knife & Cutting Board
- Ladle
Ingredients
For the Broth
- 8 cups homemade vegetable or chicken broth store-bought can be used
- 1 tbsp olive oil or butter
For the Soup Base
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 cups potatoes diced
For Protein & Add-ins
- 1 cup cooked beans or lentils optional for protein
- 1 cup shredded cooked chicken or beef optional
- 1 cup cabbage or kale chopped
Seasoning & Herbs
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground
- 1 tsp thyme dried or fresh
- 1 tsp paprika for extra depth
- 2 tbsp fresh parsley chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic and stir for another minute until fragrant.
- Pour in the broth and add potatoes. Bring to a gentle boil, then reduce heat and let it simmer for 30 minutes.
- Stir in beans, shredded meat (if using), cabbage or kale, salt, pepper, thyme, and paprika. Let simmer for another 30 minutes.
- Taste and adjust seasoning as needed. Stir in fresh parsley before serving.
- Serve hot with rustic bread or crackers for a complete meal.
Notes
For a vegetarian version, omit meat and add more beans or lentils. Experiment with different seasonal vegetables for variation.