Six Vegetable Soup
A cozy chicken-stock vegetable soup with tomatoes, potatoes, carrots, peas and scallions, ready when you want something simple and warming.
Prep 15 min · Cook 45 min · Total 1 hr · Makes 6 servings
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 cups canned chopped tomatoes
- 8 cups chicken stock
- 1/2 pound Yukon gold potatoes, peeled, cut into 1/4-inch cubes
- 1 small carrot, peeled and diced
- 4 ounces frozen peas
- 3 medium scallions, ends trimmed, thinly sliced
- 2 tablespoons kosher salt
- Black pepper
- Hot sauce
Directions
- Melt the butter in a medium saucepan over medium heat. Cook the onion in the butter until it turns translucent, about 5 minutes.
- Stir in the tomatoes and stock, raise the heat to high, and bring the pot to a boil. Reduce the heat to medium low and let the soup simmer for 15 minutes.
- Add the potatoes and carrots, then continue simmering for another 15 minutes.
- Stir in the frozen peas, scallions, salt, a pinch of black pepper, and a dash of hot sauce. Warm everything through, then take the pan off the heat and serve. Adjust with more salt, black pepper, and hot sauce to taste.