Vegetable Soup

Name: Vegetable Soup
Total time: 1 h 50 min
Ingredients: 2 Tbsp olive oil; 1 1/2 cups chopped yellow onion (1 medium); 2 cups peeled and chopped carrots (about 5); 1 1/4 cups chopped celery (about 3); 4 cloves garlic , minced; 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth; 2 (14.5 oz) cans diced tomatoes (undrained); 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium); 1/3 cup chopped fresh parsley; 2 bay leaves; 1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves; Salt and freshly ground black pepper; 1 1/2 cups chopped frozen or fresh green beans; 1 1/4 cups frozen or fresh corn; 1 cup frozen or fresh peas

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Total: 110

Servings: 8

Step 1

Heat olive oil in a large pot over medium-high heat.

Step 2

Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

Step 3

Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

Step 4

Bring to a boil, then add green beans.

Step 5

Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.

Step 6

Add corn and peas and cook 5 minutes longer. Serve warm.

Vegetable Soup

Total: 110

Servings: 8

Ingredients

Instructions

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