Print

Million Dollar Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, one-pot soup featuring a blend of sautéed mirepoix, tomatoes, beans, and corn, perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté until the vegetables are soft and beginning to color, about 5–7 minutes.
  3. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the broth, diced tomatoes (with juices), beans, and frozen corn. Stir to combine.
  5. Add oregano, basil, and a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer gently for 20–30 minutes.
  6. Taste and adjust seasoning. Serve hot topped with chopped fresh parsley.

Notes

Use vegetable broth to keep it vegetarian. Fresh herbs can replace dried: use roughly three times the amount.

Nutrition

Find it online: https://www.simplefamilydishes.com/million-dollar-soup/