Vegetable Soup

Total Time: 55 minutes

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 8

Author: Jaclyn


Vegetable Soup


· 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· 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


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