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.
Ready in: 55minutes
1 1/2cupschopped yellow onion(1 medium)
2cupspeeled and chopped carrots(about 5)
1 1/4cupschopped celery(about 3)
4(14.5 oz) canslow-sodium chicken broth* or vegetable broth
2(14.5 oz) cansdiced tomatoes (undrained)
3cupspeeled and 1/2-inch thick diced potatoes(from about 3 medium)
1/3cupchopped fresh parsley
Salt and freshly ground black pepper
1 1/2cupschopped frozen or fresh green beans
1 1/4cupsfrozen or fresh corn
1cupfrozen or fresh peas
Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.
Bring to a boil, then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.
*For more flavor add in more dried herbs (or even triple the amount of thyme). Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.**Another option to add more flavor is to use a homemade chicken stock or vegetable broth.