Vegetable Soup
This Vegetable Soup is healthy, comforting, and 1,000 times better than what you'll get in a can! Perfect for a cozy meal.
Equipment
- Large pot
Ingredients
Base Ingredients
- 2 tablespoon olive oil
- 1.5 cups chopped yellow onion (1 medium)
- 2 cups peeled and chopped carrots (about 5)
- 1.25 cups chopped celery (about 3)
- 4 cloves garlic minced
- 4 cans low-sodium chicken broth or vegetable broth (14.5 oz each)
- 2 cans diced tomatoes (undrained, 14.5 oz each)
- 3 cups peeled and diced potatoes (from about 3 medium, ½-inch thick)
- ⅓ cup chopped fresh parsley
- 2 bay leaves
- 0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt to taste
- freshly ground black pepper to taste
Vegetables
- 1.5 cups chopped frozen or fresh green beans
- 1.25 cups frozen or fresh corn
- 1 cup frozen or fresh peas
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery and sauté for 4 minutes, then add garlic and sauté 30 seconds longer.
- Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
- Bring to a boil, then add green beans.
- Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
- Add corn and peas and cook 5 minutes longer. Serve warm.
Notes
For more flavor, add in more dried herbs or use homemade chicken stock or vegetable broth. Optionally, finish servings with grated parmesan and a splash of extra virgin olive oil.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg
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