celery rib, diced
carrot, diced
small onion, diced
2 Tbs
olive oil
bay leaf
1 sprig
salt & pepper
to taste
1/2 lb
new potatoes, quartered
1/2 lb
string beans, trimmed and snapped in half
1/2 cup
fresh peas
1 handful
kale, roughly chopped
8 cups
water (or 4 cups water + 4 cups vegetable stock)

Oh, summer: 3 short months, multiple BBQ-laden holidays, and countless weddings full of free food and open bars (unless your friends are monsters). While we fully support the glorious indulgences of the season, Monday always comes around and with it, the occasional need for a light detox.

This seasonal soup is the perfect “kitchen sink” or farmers market improvisational dish. Stick with the base (mirepoix) of celery, carrot, and onion and otherwise use vegetables you have readily available at your local grocery store, farmers market, or already in your crisper. THERE ARE NO RULES!


  1. In a heavy bottomed stockpot, sauté celery, onion, and carrot in the olive oil over medium low heat.
  2. Add a teaspoon of salt and a few grinds of black pepper.
  3. Add the bay leaf and thyme.
  4. Sauté until the onion is translucent and the thyme is aromatic, about 5 minutes.
  5. Add the potatoes and water and simmer until potatoes are tender, about 10 minutes.
  6. Add the remaining vegetables and cook for another 10 minutes, or until the vegetables are just cooked, but still tender.

We like it doused in crushed Rye Crackers. Serve hot or cold.

In this recipe

Rye Crackers