Hearty Veggie Soup (Print Version)
# Ingredients:
01 -
A couple tablespoons of olive oil.
02 -
Chop up one medium yellow onion (about 1 1/2 cups).
03 -
5 carrots, peeled and cut into chunks (makes 2 cups).
04 -
Chop 3 celery stalks (around 1 1/4 cups).
05 -
Minced garlic cloves, about 4 of them.
06 -
4 cans (14.5 oz each) of low salt broth.
07 -
Grab 2 cans (14.5 oz each) of diced tomatoes with the juice.
08 -
Peel and dice 3 medium potatoes.
09 -
Fresh parsley, roughly a third of a cup, chopped.
10 -
A couple of bay leaves.
11 -
Half a teaspoon of dried thyme.
12 -
Salt and freshly cracked black pepper to taste.
13 -
1 1/2 cups of green beans, trimmed and cut.
14 -
1 1/4 cups of corn kernels.
15 -
One cup of green peas.
# Instructions:
01 -
Heat a little olive oil in a big soup pot at medium-high heat.
02 -
Sauté the onion, carrot, and celery for four minutes. Add garlic and cook just 30 seconds until it smells awesome.
03 -
Pour in the broth and diced tomatoes. Stir in the potatoes, parsley, thyme, bay leaves, salt, and pepper. Let it come to a boil, and toss in the green beans after that.
04 -
Turn the heat down, cover with a lid, and cook until the potatoes are almost soft. This takes around 20-30 minutes.
05 -
Throw in the corn and peas, and let everything cook for five more minutes until the veggies are completely tender.
# Notes:
01 -
Bump up the flavor by tossing in basil or oregano.
02 -
Use a parmesan rind while cooking to deepen the taste.
03 -
Works great with either fresh or frozen veggies.
04 -
You'll have leftovers because this makes a lot!