Hearty Vegetable Soup Recipe

HEARTY VEGETABLE SOUP (Thinking about this as I plan my 2015 Vegetable Garden)vegetable-soup4-srgb.

Prep Time: Approx. 15 minutes

Cook Time: About 40 minutes

 Ingredients
  • 2 1/2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 2 cups peeled and chopped carrots (about 4)
  • 1 1/4 cups chopped celery (about 3 stalks)
  • 4 cloves garlic, minced
  • 1 to 1 1/2 cartons 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
  • Pinch of dried red pepper flakes
  • 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

Directions

  • Heat olive oil in a large pot (I use my Dutch Oven) over medium heat. Add onions, carrots, and celery and saute about 3 – 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (start with one carton and add more as you like) and add tomatoes, potatoes, parsley, bay leaves, thyme, red pepper flakes 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 tender, about 20 – 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.
  • DELICIOUS with grilled cheese on fresh mulitgrain bread!