Easy One Pot Soup – 30-Minute Comfort Food

This soup starts with onions that sizzle until they turn sweet and soft.

You will not need a fancy knife to make dinner tonight.

Simple ingredients come together fast in one big pot on the stove.

About the Ingredients

1 tablespoon olive oil

Use any neutral oil if you do not like olive oil taste.

2 cups (300g) carrots diced small

Frozen peas work too but add them last minute to stay bright.

1 medium onion chopped

Yellow onions give the best flavor but white works fine.

2 cloves garlic minced

Jarred garlic saves time but fresh tastes better here.

4 cups (960ml) vegetable broth or chicken broth

Choose low sodium if you plan to add salt later.

1 cup (150g) cooked chickpeas or white beans

Canned beans are fine as long as you rinse them well.

1 teaspoon dried thyme

Fresh thyme adds more flavor if you have a few sprigs.

Salt and black pepper to taste

Taste before adding salt since broth already has some.

Step-by-Step Instructions

1. Sauté the aromatics

Heat oil in a large pot over medium heat. Add onions and carrots first then stir until soft.

2. Add garlic and herbs

Throw in garlic and thyme now since it cooks fast. Let it smell good for about one minute.

3. Pour in the broth

Dump the broth into the pot and bring it to a boil. Lower heat once bubbles form.

4. Simmer the vegetables

Cover the pot and let it cook for fifteen minutes total. Vegetables should feel tender when poked.

5. Stir in the beans

Gently mix in the chickpeas now since they just need warming. Cook for another five minutes.

6. Season and serve

Taste the soup and add salt or pepper if needed. Ladle into bowls while it is still hot.

Tips & Tricks

• Let the onions cook slowly so they do not burn quickly.
• Add beans at the end so they keep their shape nicely.
• Stir often while the soup simmers to prevent sticking.
• Check thickness by tasting a spoonful before serving.

Delicious Variations

• Swap chicken pieces for the beans to make it heartier.
• Add spinach leaves right before serving for extra greens.
• Mix in a dash of lemon juice to brighten the flavors.

How to Store One Pot Soup Recipes

Frequently Asked Questions

Make this soup on Sunday for easy lunches all week long.

One Pot Soup Recipes

One Pot Soup Recipes feature creamy flavors and easy prep for busy weeknights. You get a hearty meal in under an hour with simple pantry staples.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 tablespoon olive oil
• 2 cups (300g) carrots diced small
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups (960ml) vegetable broth or chicken broth
• 1 cup (150g) cooked chickpeas or white beans
• 1 teaspoon dried thyme
• Salt and black pepper to taste

📋 Instructions

1. 1Sauté the aromatics — Heat oil in a large pot over medium heat. Add onions and carrots first then stir until soft.
2. 2Add garlic and herbs — Throw in garlic and thyme now since it cooks fast. Let it smell good for about one minute.
3. 3Pour in the broth — Dump the broth into the pot and bring it to a boil. Lower heat once bubbles form.
4. 4Simmer the vegetables — Cover the pot and let it cook for fifteen minutes total. Vegetables should feel tender when poked.
5. 5Stir in the beans — Gently mix in the chickpeas now since they just need warming. Cook for another five minutes.
6. 6Season and serve — Taste the soup and add salt or pepper if needed. Ladle into bowls while it is still hot.

👨🍳 Chef's Note: Soup gets thicker overnight so add water when reheating it.

Servings: 6

Cuisine: American

Course: Soup

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat