Vegetable Soup
A hearty vegetable soup loaded with fresh ingredients for a delicious and healthy meal.
Equipment
- large pot
Ingredients
Base
- 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 14.5 oz cans low-sodium chicken broth or vegetable broth
- 2 14.5 oz cans diced tomatoes (undrained)
- 3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
- ⅓ cup chopped fresh parsley
- 2 bay leaves
- 0.5 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and 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 for 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 for 5 minutes longer. Serve warm.
Notes
For more flavor, add in more dried herbs (or even triple the amount of dried thyme). You can also add a parmesan rind for extra richness.
Nutrition
Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 450mgPotassium: 650mgFiber: 6gSugar: 5gVitamin A: 5000IUVitamin C: 25mgCalcium: 50mgIron: 2mg
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