Swamp Soup
Your cozy, veggie-packed bowl of comfort—ready in 30 minutes!
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp chef's knife.
- Cutting board.
- Wooden spoon.
- Ladle.
- Measuring cups and spoons.
Ingredients
🥦 The Veggie Crew
- 1 onion diced (yellow or white—whatever’s lurking in your crisper)
- 3 garlic cloves minced (or 1 heaping tsp of jarred—I won’t tell!)
- 2 carrots chopped (scrub, don’t peel—those skins hold nutrients!)
- 2 celery stalks sliced (leaves included for extra herby vibes)
- 4 cups leafy greens spinach, kale, or Swiss chard—wilted ones work perfectly
🍲 The Liquid Love
- 6 cups vegetable broth homemade if you’re fancy, boxed if you’re human
- 1 can 14 oz diced tomatoes (fire-roasted for a smoky twist!)
- 2 tbsp olive oil or butter for a richer base
🌿 Flavor Boosters
- 1 tsp dried thyme or fresh sprigs if your windowsill garden is thriving
- 1 bay leaf the unsung hero of depth—don’t skip it!
- ½ tsp smoked paprika trust me, it’s the secret to that “slow-cooked” taste
- Salt + pepper to taste—start light, adjust as you go!
✨ Optional Swaps & Flourishes
- Protein power: Add 1 cup cooked lentils or white beans for heft.
- Creamy dream: Stir in ÂĽ cup coconut milk or Greek yogurt at the end.
- Spice it up: A pinch of red pepper flakes or a dash of hot sauce!
Instructions
Sizzle the Base
- Heat olive oil in a pot. Cook onions until golden (3-4 mins). Add garlic for 30 seconds.
Add Veggies & Spices
- Stir in carrots, celery, thyme, smoked paprika, salt, and pepper. Cook 5 mins.
Simmer
- Pour in broth and tomatoes. Add bay leaf. Boil, then simmer 15 mins.
Greens Time
- Fold in leafy greens. Cook 2-3 mins until wilted. Taste and adjust seasoning.
Finish & Serve
- Remove bay leaf. Stir in coconut milk or yogurt (optional). Top with herbs, lemon, or hot sauce.
Notes
🥣 Why You’ll Love It
- Pantry-friendly: Uses basic veggies + spices.
- Meal prep champ: Freezes beautifully.
- Kid-approved: Blend it smooth for picky eaters.