Fresh Veggie Soup (Print Version)
# Ingredients:
01 -
2 spoons of olive oil.
02 -
1 and a half cups of a medium yellow onion, diced.
03 -
About 2 cups of chopped carrots, peeled (5 total).
04 -
3 celery stalks, chopped small (around 1 1/4 cups).
05 -
Minced garlic, 4 fresh cloves.
06 -
Four 14.5-ounce cans of low-sodium broth.
07 -
Two 14.5-ounce cans of diced tomatoes, juice included.
08 -
Dice 3 medium potatoes after peeling them.
09 -
Chopped fresh parsley, about 1/3 cup.
10 -
A couple of bay leaves.
11 -
Half a small spoon of dried thyme.
12 -
Season with salt and freshly cracked pepper.
13 -
Cut 1 and a half cups of green beans into pieces.
14 -
Corn kernels, 1 1/4 cups.
15 -
1 cup of green peas.
# Instructions:
01 -
Heat up the olive oil in a big soup pot at medium-high temperature.
02 -
Onions, celery, and carrots go in first. Keep stirring for about 4 minutes to soften, then toss in garlic for half a minute until you smell it.
03 -
Add tomatoes and broth to the pot. Drop in the potatoes, bay leaves, parsley, thyme, salt, and pepper. Bring it all to a rolling boil before adding your green beans.
04 -
Turn the heat lower, cover it with a lid, and let it cook for about 20 to 30 minutes until the potatoes are mostly soft.
05 -
Toss in the peas and corn. Let it cook for another 5 minutes until everything softens completely.
# Notes:
01 -
Boost flavor by throwing in herbs like oregano or basil.
02 -
For a richer taste, you can cook it with a parmesan rind.
03 -
You can use frozen or fresh veggies, and they’ll both work.
04 -
This makes enough for extra servings later!