Quick and Easy Mirepoix Soup
photo by marqueA2
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 44.37 ml olive oil
- 1 onion, chopped
- 1 carrot, grated
- 1 celery rib, 6-8 inch long finely chopped
- 4.92 ml minced garlic clove
- 709.77 ml cubed ham
- 1419.54 ml idaho potatoes, peeled and cut into 1 inch cubes. (6-8 potatoes depending on size)
- 3 (1275.72 g) can low sodium chicken broth
- 4.92 ml dried thyme leaves
- 2.46 ml fresh ground pepper
- salt
directions
- Heat the olive oil in a Dutch oven or soup pot.
- Saute the chopped onions and celery for 2 minutes.
- Add the garlic, grated carrot and ham.
- Continue sauting until the onion is golden.
- Add the chicken broth, thyme and pepper and simmer for 20 minutes.
- Add the potatoes simmer uncovered until the potatoes are soft.
- Add salt to taste and more pepper if needed.
- Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.
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Reviews
-
I glanced at this recipe, modifing it for what I had on hand. Probably used 3 onions, 5 or 6 stalks of celery and a similar amount of carrot. I omitted the ham, used only 1 potato. In addition to thyme, I added a generous amount of parsley. I completely forgot I was supposed to use chicken broth - I simply cooked this in whater. At any rate, this is great! Very homey, and super low cal. I didn't even miss the chicken broth I completely forgot to add. Good soup with LOTS of potential for tweaks!
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