Fresh Vegetable Soup (Print Version)
# Ingredients:
01 -
2 large spoons of olive oil.
02 -
1 medium onion, chopped into pieces (about 1 1/2 cups).
03 -
5 peeled and diced carrots, filling about 2 cups.
04 -
3 celery sticks, diced (about 1 1/4 cups).
05 -
4 fresh garlic cloves, finely chopped.
06 -
4 cans (14.5 oz each) of broth with reduced salt.
07 -
2 cans (14.5 oz each) of diced tomatoes, including juice.
08 -
3 medium-sized potatoes, peeled and cut into cubes.
09 -
1/3 cup parsley, freshly chopped.
10 -
2 bay leaves for flavoring.
11 -
Half a teaspoon of dried thyme.
12 -
Pinches of salt and freshly ground black pepper.
13 -
One and a half cups of chopped green beans.
14 -
About 1 1/4 cups of corn kernels.
15 -
1 cup of peas, green and fresh.
# Instructions:
01 -
On medium-high heat, heat up some olive oil in a big soup pot.
02 -
Sauté the celery, carrot, and onion for roughly 4 minutes until softened slightly. Toss in minced garlic for about 30 seconds until it smells amazing.
03 -
Add diced tomatoes and broth into the pot. Include parsley, diced potatoes, thyme, bay leaves, salt, and pepper. Let it boil before tossing in green beans.
04 -
Lower the heat, cover the pot, and let it simmer for around 20-30 minutes, stirring occasionally, until the potatoes are almost soft.
05 -
Add the peas and corn at the end. Give it another 5 minutes of cooking until all vegetables are tender.
# Notes:
01 -
Adding basil or oregano can make the flavor pop.
02 -
For a richer taste, toss in a parmesan cheese rind while it cooks.
03 -
This works great with frozen or fresh vegetables.
04 -
Leftovers reheat well for another meal.