Vegetable Soup

Vegetable Soup

from togetherasfamily.com
60 min
8 servings

Vegetable Soup is packed with healthy and nutritious ingredients. Fresh vegetables in a perfectly seasoned broth base, and it cooks in one pot on the stove! Keeps for a week so leftovers are perfect for a healthy lunch.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely diced ((white, yellow, or sweet onion))
  • 2 cups thinly sliced carrots ((I cut baby carrots))
  • 1 cup thinly sliced celery
  • 1 teaspoon kosher salt
  • 4 garlic cloves, minced or pressed ((I use garlic paste or jarred chopped garlic))
  • 4 cans (14.5 oz each) low-sodium chicken broth
  • 1 can (28 oz) petite diced tomatoes ((do not drain))
  • 3 cups peeled and chopped potatoes ((use red or yukon gold potatoes))
  • 1 1/2 cups frozen chopped green beans
  • 1/3 cup chopped fresh parsley
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn

Directions

  1. 1

    In a large soup pot, over medium-high heat, add olive oil, onions, carrots, celery, salt and garlic. Sauté for 5 minutes.

  2. 2

    Pour in chicken broth, diced tomatoes, potatoes, frozen green beans, parsley, bay leaves, basil, salt, Italian seasoning, thyme, & pepper. Stir together. Bring it to a boil (you may have to turn the heat up to do this). Once boiling, cover with lid, and reduce heat to medium-low. Let simmer for 20-25 minutes or until the potatoes and green beans are tender.

  3. 3

    Add the frozen peas and corn into the soup. Stir and cover with lid. Let simmer for 15 minutes.

  4. 4

    Take out the 2 bay leaves and serve! Leftovers keep well in the fridge for up to one week. Soup can be frozen. Just reheat on the stove top and add additional broth or water if necessary.