Description
A vibrant blend of garden vegetables simmered to perfection in a savory broth, offering a wholesome and satisfying dish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 cups chopped yellow onion
- 2 cups peeled and chopped carrots
- 1 1/4 cups chopped celery
- 4 cloves garlic, minced
- 4 (14.5 ounce) cans low-sodium chicken or vegetable broth
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 3 cups peeled, 1/2-inch diced potatoes
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn kernels
- 1 cup frozen or fresh peas
Instructions
- Warm 2 tablespoons of olive oil in a large pot over medium-high heat.
- Introduce chopped onions, carrots, and celery to the pot and sauté for 4 minutes until slightly softened. Incorporate minced garlic and continue cooking for an additional 30 seconds.
- Pour in the low-sodium chicken or vegetable broth, undrained diced tomatoes, diced potatoes, chopped fresh parsley, bay leaves, and dried thyme. Season generously with salt and freshly ground black pepper to taste.
- Bring the mixture to a rolling boil, then add the chopped green beans.
- Reduce the heat to medium-low, cover the pot, and allow the soup to simmer gently for 20 to 30 minutes, or until the potatoes are nearly tender.
- Stir in the corn kernels and peas. Continue cooking for another 5 minutes, allowing them to heat through. Serve the vegetable soup warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegetable Soup