Melt the butter in a wide stainless-steel pot (at least a 5-quart capacity) over medium-low heat. Add three-fourths cup of water and the carrot, celery and onion. Increase the heat to bring the ...

1. In a soup pot over medium heat, heat the olive oil. Add the shallots, onion, carrots, celery, and a generous pinch each of salt and pepper. Cook, stirring often, for 8 minutes, or until the ...

Stir in onions, celery, bell pepper, and minced garlic. Sauté 3–5 minutes or until vegetables are wilted, stirring constantly. Add brats and sauté 2 additional minutes.

Add oil, onion, garlic, carrot, celery, tomatoes, stock, bay leaf, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cook uncovered for 15 minutes.

And then know that you don’t really need a recipe the next time you want soup. Garlicky Spinach and Chickpea Soup Adapted from “The Mediterranean Dish” by Suzy Karadsheh (Clarkson Potter, 2022).

Directions 1. Heat the olive oil in a large soup pot, then add the onion, carrots, celery, scallions and garlic powder. Cook and stir 5 to 6 minutes, or until the vegetables begin to soften. 2.

Add onions, celery, bell peppers and mince garlic. Cook until vegetables are wilted, stirring often. Add stock then bring mixture to a rolling boil. Reduce to simmer, cover and cook 20–25 minutes.

Add onion, carrot and celery; cook, stirring often, until softened, 4 to 5 minutes Add chickpeas, reserved cooking liquid, broth, thyme, sage and remaining 1 tablespoon oil; bring to a boil over ...

First there are the aromatics. Have you ever seen a soup recipe that didn’t start with some combination of onion, celery, carrot and/or garlic? Most of my favorite soups have all of those things.