Homemade Vegetable Soup

Homemade Vegetable Soup

2 1/2 tbsp olive oil

1 1/2 cups chopped yellow onion (1 medium)

2 cups peeled and chopped carrots (about 4)

1 1/4 cups chopped celery (about 3)

4 cloves garlic, minced

4 (14.5 oz) cans low-sodium chicken broth

2 (14.5 oz) cans diced tomatoes (undrained)

3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)

1/3 cup chopped fresh parsley

2 bay leaves

1/2 tsp dried thyme

Salt and freshly ground black pepper

1 1/2 cups chopped frozen or fresh green beans

1 1/4 cups frozen or fresh corn

1 cup frozen or fresh peas

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3-4 minutes. Add garlic and saute 30 seconds longer.

Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, and thyme.  Season with salt and pepper to taste. Bring to a boil.

Add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes.

Add corn and peas and cook 5 minutes longer. Serve warm.

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