Best 3 Quick And Easy Mirepoix Soup Recipes

Are you looking for a quick and easy way to make a delicious and nutritious soup? Look no further than mirepoix soup! This simple soup is made with a flavorful combination of vegetables, herbs, and spices, and it can be easily prepared in under an hour. Mirepoix is a French term for a combination of diced vegetables, typically carrots, celery, and onions, that are sautéed in butter or oil until softened. This mixture is then used as a base for soups, stews, and sauces. In this article, we will provide you with a step-by-step guide to making a quick and easy mirepoix soup that is sure to please the whole family.

Here are our top 3 tried and tested recipes!

MIREPOIX

Mirepoix image

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.

Provided by Julesong

Categories Stocks

Time 15m

Yield 1 pound mirepoix

Number Of Ingredients 3

Ingredients

1/2 lb chopped onion
1/4 lb chopped peeled carrot
1/4 lb chopped celery

Steps:

Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
Beef: stock in about 15-20 hours.
Pork: stock in about 12-15 hours.
Chicken: stock in about 5-7 hours.
Vegetable: stock in about 2-4 hours.
Fish: stock in about 45 minutes.

QUICK AND EASY MIREPOIX SOUP

Quick and Easy Mirepoix Soup image

I recently needed a soup for my daughter who wasn't feeling well. There was leftover ham in the fridge but my usual ham and potato soup included milk or cream, which is not the best thing for a touchy tummy, so this quick soup was born. The amount of the various ingredients is very flexible so don't worry if you use more or less of any one ingredient. The name comes from the traditional mix for Mirepoix which includes onions, celery, carrots and often ham or bacon.

Provided by PAFoodie

Categories Ham

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 onion, chopped
1 carrot, grated
1 celery rib, 6-8 inch long finely chopped
1 teaspoon minced garlic clove
3 cups cubed ham
6 cups idaho potatoes, peeled and cut into 1 inch cubes. (6-8 potatoes depending on size)
3 (15 ounce) cans low sodium chicken broth
1 teaspoon dried thyme leaves
1/2 teaspoon fresh ground pepper
salt

Steps:

Heat the olive oil in a Dutch oven or soup pot.
Saute the chopped onions and celery for 2 minutes.
Add the garlic, grated carrot and ham.
Continue sauting until the onion is golden.
Add the chicken broth, thyme and pepper and simmer for 20 minutes.
Add the potatoes simmer uncovered until the potatoes are soft.
Add salt to taste and more pepper if needed.
Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.

Nutrition Facts : Calories 223.1, Fat 8.2, SaturatedFat 1.4, Sodium 86.1, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 7.7

15-MINUTE LENTIL SOUP

15-Minute Lentil Soup image

This is a fast, hearty soup for dinner; vegetarians can use vegetable broth.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 teaspoon extra-virgin olive oil
1/2 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
Coarse salt and ground pepper
14.5 ounces low-sodium vegetable or chicken broth
3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
2 teaspoons red-wine vinegar

Steps:

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.

Nutrition Facts : Calories 281 g, Fat 6 g, Fiber 16 g, Protein 19 g

Tips:

Choose fresh, high-quality vegetables. This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used to make mirepoix soup, so feel free to get creative.
Use a good quality broth or stock. This will also help to improve the flavor of your soup.
Season your soup to taste. Add salt, pepper, and other spices to taste.
Serve your soup with a variety of toppings. This could include croutons, cheese, sour cream, or chopped herbs.

Conclusion:

Mirepoix soup is a delicious, healthy, and easy-to-make soup that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it is also a good source of vitamins and minerals. So next time you're looking for a quick and easy meal, give mirepoix soup a try.

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