Vegetable Soup
This Vegetable Soup is a healthy, comforting dish that is far superior to canned options, making it a favorite among soup recipes.
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
Liquids
- 4 cans low-sodium chicken broth or vegetable broth (14.5 oz each)
- 2 cans diced tomatoes (undrained, 14.5 oz each)
Vegetables
- 3 cups peeled and diced potatoes (½-inch thick 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
- 1.5 cups chopped green beans (frozen or fresh)
- 1.25 cups corn (frozen or fresh)
- 1 cup peas (frozen or fresh)
Instructions
Cooking Steps
- 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
Boost flavor by adding more dried herbs or using a homemade broth. Optional: add a corn cob or parmesan rind during cooking.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 180IUVitamin C: 30mgCalcium: 4mgIron: 8mg
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