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vegetable soup

A hearty and healthy vegetable soup perfect for cold days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1.5 cups chopped yellow onion about 1 medium onion
  • 2 cups peeled and chopped carrots about 5 carrots
  • 1.25 cups chopped celery about 3 stalks
  • 4 cloves garlic minced
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cans diced tomatoes 14.5 oz cans, undrained
  • 3 cups peeled and diced potatoes about 3 medium potatoes, 0.5 inch dice
  • 0.33 cups fresh parsley chopped
  • 2 bay leaves bay leaves
  • 0.5 teaspoons dried thyme or 1 tablespoon fresh thyme
  • Salt and freshly ground black pepper
  • 1.5 cups chopped green beans frozen or fresh
  • 1.25 cups frozen or fresh corn
  • 1 cups frozen or fresh peas

Method
 

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

Notes

This vegetable soup is versatile and perfect for a quick, healthy meal.