The Basics: How to Make Chunky Vegetable Soup

The Basics: How to Make Chunky Vegetable Soup

From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.

You'll need:

Go to Step 1

  • a vegetable peeler
  • a knife
  • a medium pot
  • a spoon
  • a ladle
  • one onion
  • two to three carrots
  • two to three garlic cloves
  • one celery stalk
  • a pound of potatoes
  • other vegetables of your choice (e.g., red pepper, cabbage, asparagus, mushrooms, fennel—different colors and textures are nice. The onion, carrots, garlic, celery, and potatoes are the only essentials, as they give the soup its base flavor and aroma)
  • olive oil
  • salt and pepper
  • dried herbs such as a bay leaf or a pinch of thyme (optional)
  • a quart of chicken or vegetable broth
  • white wine or vermouth (optional)
  • pesto (optional)

Illustrations by Bill Russell