This is a flexible soup recipe: https://cooking.nytimes.com/recipes/1024427-vegetable-soup?smid=ck-recipe-iOS-share We used the vegetables we had on hand in the following order: first, onion, carrots, celery; second, russet potato; and finally, pipian squash (related to zucchini), fresh beans, sugar peas, and corn.
We used unsalted chicken broth and added 2 Parmesan rinds for umami, so this was not vegetarian. For the seasoning, we used several sprigs of thyme (leaves only) and reduced the dried oregano to 1/4 tsp. In addition to the Tbsp of red wine vinegar and 1/4 cup minced parsley, we added about 1 Tbsp salt and 1 tsp additional tomato paste to offset the unsalted broth. We still found the soup a bit one dimensional, so we added 1/2 tsp sugar and 2 tsp black olive tapenade for balance and depth. (Oct. 2023)
Note: Another time, we added 1 parmesan rind, in addition to the black olive tapenade. It’s best to add the rind while the soup is simmering, not at the end of cooking. (May 2024)
Cooking Adventures 