Easy Fresh Veggie Soup (Print Version)
# Ingredients:
01 -
1 medium yellow onion, diced (makes about 1 1/2 cups).
02 -
5 peeled carrots, chopped into pieces (roughly 2 cups).
03 -
2 cans (14.5 oz each) diced tomatoes, including their juice.
04 -
3 stalks of celery, diced up (about 1 1/4 cups).
05 -
4 cloves of garlic, chopped finely.
06 -
1 1/4 cups of corn, fresh or frozen.
07 -
2 tablespoons of olive oil for sautéing.
08 -
4 cans (14.5 oz each) of low-sodium broth.
09 -
3 medium potatoes, peeled, then cut up into cubes.
10 -
Salt and freshly ground black pepper to taste.
11 -
1/3 cup of freshly chopped parsley.
12 -
1/2 teaspoon of dried thyme for seasoning.
13 -
2 bay leaves, whole.
14 -
1 cup of green peas, fresh or frozen.
15 -
1 1/2 cups of green beans, trimmed and cut up.
# Instructions:
01 -
Pour olive oil into a big soup pot and heat over medium heat.
02 -
Toss in diced onions, carrots, and celery. Cook them for about 4 minutes to soften, then add the garlic and stir for 30 seconds until it smells amazing.
03 -
Add the broth and tomatoes, along with diced potatoes, parsley, bay leaves, thyme, salt, and pepper. Let the pot come to a bubble. Stir in green beans once it’s boiling.
04 -
Reduce the heat to low, cover the pot, and let it cook for about 20 to 30 minutes until the potatoes are nearly soft.
05 -
Add corn and peas in and simmer for 5 more minutes. Everything should be nice and tender.
# Notes:
01 -
Basil or oregano can give this more depth.
02 -
Tossing in a parmesan rind while cooking boosts richness.
03 -
Both fresh and frozen veggies work great.
04 -
This makes a big batch, so you’ll have leftovers.