1/2 Cup Soup Recipe #172373
I make soup like this based on what's freshest, and what I have on hand. More of a technique than a real recipe, but always light and satisfying. You can use more ingredients than specified, but will need more broth, too.
30 min | 15 min prep
SERVES 3
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 4 cups chicken broth
- 1/2 cup fresh parsley, chopped
- 1/2 teaspoon hot pepper flakes
Any 5 of the following
- 1/2 cup carrot, diced
- 1/2 cup mushroom, diced
- 1/2 cup green beans, chopped
- 1/2 cup garbanzo beans
- 1/2 cup cooked rice or cooked orzo pasta
- 1/2 cup cooked chicken, diced
- 1/2 cup celery, diced
- 1/2 cup zucchini, diced
- 1/2 cup green peas
- salt and pepper, to taste
- Heat oil in small Dutch oven. Saute vegetables until tender.
- Add chicken broth and heat to simmer. Add remaining beans, rice or pasta if using. Heat to simmer.
- Add parsley and pepper flakes. Add salt and pepper to taste. Serve at once.
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5 stars