Homemade Vegetable Soup

By GwennW

Ingredients

• 2 T. canola oil
• 1 large Vidalia onion, chopped
• 6 c. chicken stock
• 1 medium carrot, peeled and sliced into 1/8 inch thick rounds
• 1 c. frozen or fresh baby butterbeans or lima beans
• 1 (28oz) can fire-roasted, diced tomatoes
• 1 c. frozen or fresh green beans, cut into 1 inch pieces
• 1 c. frozen or fresh corn kernels
• 2 c. shredded green cabbage
• 3 med. Yukon gold potatoes, peeled and diced (3/4 in.)
• 1 tsp. white sugar
• 1 tsp. ground ginger
• kosher salt and fresh ground pepper, to taste

Details

Servings 8

Preparation

Step 1

Heat a large sauce pot over medium high heat. Add the oil and heat through. Add the onions and cook until soft, about 6 - 8 minutes.

Add the stock, carrots and lima beans. Increase the heat and simmer for 10 minutes.

Add the tomatoes, green beans, corn, cabbage, potatoes, sugar, ginger, salt and pepper. Return to a simmer, reduce heat to low; cover and cook until vegetables are tender, about 20 minutes.

Taste and adjust seasoning as necessary.