The Soup Season Staple

In my kitchen we have two seasons: Soup and Salad. With the chilly weather and rainy days, we’re well into Soup Season up here in my Portland kitchen. Now, entree salads are my jam-bada-jam, so I can get a little mopey about the change. But really, soup and salad share many qualities – loaded with veggies, a perfect pair for protein, easy to prepare and can feed an army. I guess the main differences are comfort-factor and leftover-ability, in which soup seems to be the winner.

the soup season staple

Fortunately, all four people in my house are soup fans. So, Soup Season is an easy one for me. We eat a lot of it. Most of the soup dishes I make are based around one staple recipe. And that’s what I’m sharing with y’all today – my staple soup.

I mess around with this recipe, adding different veggies and proteins. But, I always start with the same base, my Soup Season Staple.

The Soup Season Staple


  • 2 carrots (large)
  • 3 celery stalks
  • 1 yellow onion
  • 3 golden potatoes
  • 1 pound of cherry tomatoes
  • 1/2 cup of dry white wine (I use Green Fin White Table Wine, $4 at Trader Joe’s.)
  • 4 cups of stock (chicken stock is my preference)
  • 2 tbs olive oil
  • 1 clove of garlic
  • salt & pepper
  • 1 tbs of butter

the soup season staple


  1. Chop all the veggies, except for the tomatoes.
  2. Warm the olive oil in a large pot.
  3. Saute the onions and garlic in the olive oil for a few minutes.
  4. Add the rest of the vegetables and saute for a few more minutes.
  5. Add the white wine and saute for 30 seconds.
  6. Add the stock and seasonings. Bring to a low boil. Reduce to a simmer, cover and let simmer for 30 minutes.
  7. Stir periodically. As the tomatoes get soft, I squish them with the spoon. Or you could leave them whole.
  8. Add butter and stir.
  9. Add any other ingredients or proteins.
  10. Season to taste and serve.


To make this soup into an entree, I spice it up and add protein. Here are a few winning combo’s:

  • chicken sausage + white beans + kale + oregano
  • rotisserie chicken + black beans + cumin + red pepper flakes, served over brown rice
  • rotisserie chicken + kidney beans + thyme, served over noodles (I use brown rice/quinoa noodles)

How many seasons does your kitchen have? What are they? Does anyone experience Crockpot Season?

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