Brown Jug Soup

Warm, hearty, and brimming with wholesome flavors, Brown Jug Soup is your go-to comfort food for any season. This rustic vegetable soup combines tender Yukon gold potatoes, sweet carrots, and earthy celery with creamy white beans and vibrant baby spinach, all simmered in a savory tomato-infused vegetable broth seasoned with thyme and oregano. With just 15 minutes of prep time, this one-pot wonder is perfect for busy weeknights or meal prepping, offering six generous servings that are as nutritious as they are satisfying. Serve it steaming hot with a sprinkle of fresh parsley for a simple, wholesome dish that will warm both your heart and soul. Ideal for vegetarians, vegans, and anyone craving a dose of cozy, home-cooked goodness.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 medium celery stalks
• 3 medium Yukon gold potatoes
• 3 large garlic cloves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 tablespoons tomato paste
• 6 cups vegetable broth
• 2 cups cooked or canned white beans (such as cannellini or great northern beans)
• 3 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and finely chop the yellow onion. Dice the carrots, celery, and potatoes into small bite-sized pieces. Mince the garlic.

Step 2

Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent.

Step 3

Add the carrots, celery, and potatoes to the pot. Stir occasionally and cook for 7-8 minutes, allowing the vegetables to slightly soften.

Step 4

Add the minced garlic, dried thyme, oregano, and the bay leaf. Cook for 1-2 minutes until fragrant.

Step 5

Stir in the tomato paste and cook for 1 minute, ensuring it coats the vegetables evenly.

Step 6

Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20 minutes, or until the potatoes are fork-tender.

Step 7

Add the cooked white beans and baby spinach to the pot. Stir well and let the soup continue to simmer for 5 minutes to allow flavors to meld.

Step 8

Season with salt and black pepper to taste. Remove the bay leaf before serving.

Step 9

Ladle the soup into bowls, garnish with chopped fresh parsley, and serve warm. Enjoy!

Nutrition Facts

Serving size	3071.8 grams (3071.8g)

Amount per serving	% Daily Value*
Calories	1886

Total Fat 43.70g	56%
Saturated Fat 7.40g	37%
Polyunsaturated Fat 7.10g
Cholesterol 0mg	0%
Sodium 7214mg	314%
Total Carbohydrate 319.60g	116%
Dietary Fiber 62.00g	221%
Total Sugars 45.60g
Protein 73.90g	148%

Vitamin D 0IU	0%
Calcium 788mg	61%
Iron 28mg	154%
Potassium 7599mg	162%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.0%

Protein: 15.0%

Carbs: 65.0%