Entree: Tomato-Thyme 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
- 1 (14.5 oz (411 g)) can (14 1/2 oz (411 g)) diced tomatoes, undrained
- 1 tsp (1 g) dried thyme

Instructions

1. Prepare vegetables: peel and slice carrots 1/2-inch (1.3 cm); trim and slice celery 1/2-inch (1.3 cm); dice onion to 1/2-inch (1.3 cm); cut potatoes into 3/4-inch (2 cm) cubes. Use a 4-6 quart (4-6 L) stockpot.
2. Sweat onion and celery in broth: place pot over medium heat and 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 onion is translucent and celery softened.
3. Build the soup: add the sliced carrots, the undrained can of diced tomatoes, and 1 tsp (1 g) dried thyme to the pot. Pour in the remaining 5 cups (1200 ml) of vegetable broth and stir to combine.
4. Add potatoes and simmer: add the cubed potatoes, bring the pot to a gentle boil over medium-high heat, then lower to a steady simmer. Cook uncovered 18–22 minutes until potatoes are fork-tender and carrots are soft; break any large tomato pieces with the back of a spoon for a more even texture.
5. Finish and serve: taste for seasoning preferences, simmer 2–3 minutes more if you want a slightly thicker texture, then ladle into bowls and serve hot.