Vegetable Soup

Vegetable Soup

from cookingclassy.com
55 min
8 servings

This Vegetable Soup has become one of my most popular soup recipes and for good reason! It's healthy, it's comforting and 1,000 times better than what you'll get in a can! Makes 15 cups.

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 5)
  • 1 1/4 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 1/2-inch thick diced potatoes (from about 3 medium)
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1/2 tsp dried thyme, or 1 Tbsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1 1/2 cups chopped frozen or fresh green beans
  • 1 1/4 cups frozen or fresh corn
  • 1 cup frozen or fresh peas

Directions

  1. 1

    Heat olive oil in a large pot over medium-high heat.

  2. 2

    Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

  3. 3

    Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*

  4. 4

    Bring to a boil, then add green beans.

  5. 5

    Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.

  6. 6

    Add corn and peas and cook 5 minutes longer. Serve warm.