Presented By
Grant Cornett for TIME

Vegetable Soup

Makes 4 servings
Time: 20 to 40 min., depending on the desired texture

1⁄4 cup olive oil plus more for drizzling
1 large onion, chopped
Salt and pepper
2 garlic cloves, minced
8 cups any chopped frozen vegetables
6 cups chicken or vegetable stock

1. Put olive oil in a large pot over medium-high heat. Add onion, sprinkle with salt and pepper, and cook, stirring occasionally, until it softens a bit, 2 to 3 min. Add garlic, stirring occasionally, until fragrant, 2 to 3 min.

2. Meanwhile, organize packages of vegetables on your counter from firmest (longest–cooking, like squash or beans) to most tender (like spinach and other greens). Start adding the vegetables, firmest first, stirring occasionally until they thaw and begin to get tender. (Timing will vary by vegetable; test frequently.)

3. Continue adding and stirring, adjusting the heat to prevent burning, until the vegetables in the pot begin to brown in places. Add the stock, raise the heat to high, and cook, stirring once or twice, until the soup comes to a boil. Reduce the heat to a steady bubble and cook until the vegetables are as tender as you like. Taste and adjust the seasoning, then pour the soup into 4 bowls, drizzle with more olive oil and serve.

-Recipe adapted from How to Cook Everything Fast (Houghton Mifflin Harcourt)

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