Having a simple soup recipe is a wonderful way to stop your beautiful fresh vegetables from going to waste. Plus you can make a delicious meal for the whole family quite quickly. Using up leftovers and veggies was my main purpose for creating this simple soup recipe.
Gourmet simple soup recipe
Provençale sounds wonderfully gourmet, doesn’t it? But don’t let that fool you. Provence is a gorgeous region in southeastern France. Dishes from this region often include garlic, tomatoes, onions, mushrooms, eggplant and olive oil. Plus, Provençal cuisine is known for its simplicity and focus on preserving the taste and texture of fresh, seasonal ingredients and herbs.
To keep this soup recipe simple, I use herbes de Provence. This is simply an aromatic blend of herbs that originates from the Provence region. It began as a multipurpose mixture of herbs grown in the Provençal region during the summer. What could be more simple and versatile than multipurpose herbs?
Simply delicious and wonderfully nutritious
On top of being simple and delicious, this soup is highly nutritious and supportive of happy, healthy hormones. Not only is it naturally full of nutrients, it is also low-glycemic to keep your blood sugar stable and contains prebiotic foods for your gut health – keys to keeping your hormones happy.
Prebiotic foods, like the garlic and onions in this simple soup recipe, are high in special types of fiber that support digestive health. They support the growth of friendly bacteria in the gut. This can help with various digestive issues, boost the immune system, and support healthy hormones.
Once you have made the basic vegetable soup recipe, you can amp up the protein by adding leftover chicken or turkey. Get creative and toss in veggies from your fridge or pantry that need to be used up. If you really want to boost the health benefits, make your own bone broth instead of using a pre-made one.
Vegetable Soup Provençale
- 1 tbsp olive oil
- 28 oz crushed tomatoes
- 1 onion chopped
- 2 cloves garlic pressed
- freshly ground pepper to taste
- 1 tbsp herbs de provence
- 3 carrots sliced
- 28 oz canellinni beans drained and rinsed
- 1 cup vegetables of choice (green beans, bell peppers, celery…) chopped
- 28 oz vegetable or chicken broth (or your own homemade broth)
- 4 cups fresh spinach chopped (optional)
- 2 cups cooked chicken or turkey optional
- In a large stock pot warm the olive oil over medium-high heat and add the chopped onions.
- As the onions begin to soften, add the crushed garlic. Sauté, stirring constantly, for about one minute.
- Pour in the entire can of crushed tomatoes and mix with the onions and garlic. Stir in the herbs de provence and cracked pepper to taste.
- Gently stir in the carrots, canellinni bean, and your other vegetables. Pour the broth on top and stir. Add in your cooked chicken or turkey, if using.
- Bring to a gentle boil. Then reduce heat to low, cover and simmer for at least one hour. About 10 minutes before serving, stir in the chopped spinach.
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