Ingredients
Method
Brown the Onions:
- Heat butter or oil in a pot, then add diced onions. Cook for 10 to 12 minutes, stirring occasionally, until the onions soften and begin to brown.
Cook the Aromatics:
- Stir in the garlic and hot cherry peppers with the onions and cook for one minute until fragrant.
Deglaze the Pot:
- Add 1 cup of vegetable stock, scraping the bottom to loosen any browned bits. Pour in the remaining 5 cups of stock and bring to a boil.
Finish the Soup:
- Add tomatoes, beans, potatoes, and thyme. Season liberally with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes, until potatoes are tender. Taste and adjust seasoning as desired.
- Add fresh or frozen peas just before serving and cook for 3-5 minutes until bright green and tender.
To Serve:
- Ladle the soup into bowls and top with parmesan cheese, if using.
Nutrition
Notes
Ingredient Swap: I sometimes use a tablespoon of tomato paste instead of the ground hot cherry peppers for a deeper, less spicy base when I'm cooking for my kids.
Storage Tip: This soup keeps beautifully in the fridge for up to four days, and I find the flavors meld and improve overnight, making it a perfect leftover.
Make-
Ahead Advice: You can chop the onion, garlic, and potatoes a day in advance and store them together in a sealed container in the fridge to cut down on prep time.
Common Mistake: Don't rush the initial browning of the onions.
Giving them a full 10 minutes to caramelize is what builds the foundational flavor for the whole pot.
Serving Suggestion: A generous sprinkle of grated Parmesan cheese right before serving is non-negotiable for me.
It adds a salty, creamy contrast that balances the heat perfectly.
Equipment Note: I've made this in both a Dutch oven and a regular soup pot.
Either works, but I prefer the even heat distribution of my heavy-bottomed pot for that crucial onion browning step.