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Cooking Classy

Vegetable Soup

Yummy and easy!
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Servings: 8 people
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 1/2 cup  chopped yellow onion(1 medium)
  • 2 cups peeled and chopped carrots (about 5)
  • 1 1/4 cups  chopped celery (about 3)
  • 4 cloves  garlic , minced
  • 4 14.5 oz cans low-sodium chicken broth or vegetable 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, or 1 Tbsp fresh thyme leaves
  • 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

Method
 

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
  3. Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.*
  4. Bring to a boil, then add green beans. 
  5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes. 
  6. Add corn and peas and cook 5 minutes longer. Serve warm.