Vegetable Soup

By ctaubenheim

Ingredients

• 2 1/2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic, minced
• 4 (14.5oz) cans low sodium chicken broth or vegetable broth
• 1 (14.5oz0 cans diced tomatoes (undrained)
• 3 cups peeled and 1/2 inch thick diced potatoes (from about 3 medium)
• 1/3 cup chopped fresh parsley
• 2 bay leaves
• 1/2 tsp dried thyme
• salt and freshly ground black pepper
• 1 1/2 cups chopped fresh or frozen green beans
• 1 1/4 cups frozen or fresh corn
• 1 cup frozen or fresh peas
• NOTE: Could also add mushrooms and/or cabbage

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and sauté 3-4 minutes; then add garlic and sauté 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup, you can add in more dried herbs. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.