Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 2 Tbsp olive oil; 1 1/2 cups 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

fromcookingclassy.com www.cookingclassy.com/vegetable-soup

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.

55 min

cook 40 min

Mediterranean

4.9 (431)

Ingredients

Instructions

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 almost fully tender, about 20 - 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.

Nutrition

Calories: 198 kcal
Carbohydrate Content: 31 g
Protein Content: 7 g
Fat Content: 5 g
Saturated Fat Content: 1 g
Sodium Content: 259 mg
Fiber Content: 6 g
Sugar Content: 8 g
Serving Size: 1 serving

Vegetable Soup

Ingredients

Instructions

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