Homemade Vegetable Soup

By Lsweetnell

Note: You could add chopped cabbage, or chopped spinach or kale to this recipe.


Serves: 4 - 6
10 mins
COOK TIME
25 mins
TOTAL TIME
35 mins

Ingredients

• 1 tablespoon olive oil
• 2 tbs butter
• 1 medium onion. chopped relatively small
• 2 carrots, peeled and chopped (do not make carrots or celery to large)
• 2 stalks celery, chopped (half inch slices)
• 1 (14 ounce) can whole tomatoes (use juice and hand squeeze the tomatoes into smaller pieces taking out any hard pieces.
• 2 medium or large (but not monster) potatoes pealed and diced
• 3 cups stock (1 cup vegetable, 2 cups chicken, and 1 cup beef)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 can corn (drained)
• 1 cup frozen peas
• 1 can cut (not french) green beans (drained)
• 1 tbsp parsley
• 1/2 tsp oregano
• 1 tsp thyme
• 1 tsp chili powder (no more)
• 2 Bay leaves

Details

Adapted from sugardishme.com

Preparation

Step 1

Heat the oil and butter in a large saucepan. Add the onions, carrots and celery and cook for about 2 minutes until onions are translucent. Continue cooking, stirring occasionally, for about 3 minutes.
Add the tomatoes and potatoes. Bring the liquid to a simmer. Pour in the stock. Bring it to a simmer. Add the salt and pepper and herbs and continue cooking for about 10 minutes.
Add the corn, peas, and green beans and any other veggies you like. Continue cooking until all the vegetables are tender (check the potatoes). Remove the bay leaves before serving.
Serve hot!