Vegetable Soup

Vegetable Soup

from cookingclassy.com
Main Course
55 min
198 kcal / serving

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 tbspolive oil
  • 1 ½ cupschopped yellow onion ((1 medium))
  • 2 cupspeeled and chopped carrots ((about 5))
  • 1 ¼ cupschopped celery ((about 3))
  • 4 clovesgarlic (, minced)
  • 4cans low-sodium chicken broth or vegetable broth
  • 2cans diced tomatoes (undrained)
  • 3 cupspeeled and 1/2-inch thick diced potatoes ((from about 3 medium))
  • ⅓ cupchopped fresh parsley
  • 2bay leaves
  • ½ tspdried thyme, (or 1 tbsp fresh thyme leaves)
  • salt and freshly ground black pepper
  • 1 ½ cupschopped frozen or fresh green beans
  • 1 ¼ cupsfrozen or fresh corn
  • 1 cupfrozen 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.