Classic Vegetable Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 5 large carrots peeled and chopped
- 3 ribs celery chopped
- 1 tbsp garlic or 5 cloves, minced
- 58 oz low sodium chicken or vegetable broth 4-14 ½ oz cans
- 2 14.5 oz diced tomatoes do not drain
- 3 medium potatoes peeled and diced
- ⅓ cup fresh parsley
- ½ tsp dried thyme
- salt and pepper to taste
- 1 ½ cups frozen green beans chopped
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- Heat oil in a large pot over medium-high heat. Add onions, carrots, and celery. Cook for 4 minutes.
- Add garlic and cook until fragrant- 30-60 seconds.
- Add broth, tomatoes, potatoes, and herbs. Season with sand and pepper to taste. Bring to a boil.
- Once boiling, add green beans. Reduce heat to medium-low. Cover and simmer for 20-30 minutes, or until potatoes are tender.
- Add corn and peans and cook for 5 minutes.
Notes
** can be frozen and reheated later
** add browned ground beef or a can of beans to add protein