Print

Vegetable Soup

Print Recipe

Ingredients

Scale
  • 2 Tbsp olive oil
  • 3 carrots (peeled and chopped small)
  • 2 celery stalks (chopped)
  • 1 cup chopped yellow onion
  • 3 minced garlic cloves
  • 32 oz vegetable broth
  • 30 oz canned diced tomatoes (with liquid)
  • 3 Yukon gold potatoes (peeled and chopped (about 2 cups chopped))
  • 1 cup chopped green beans (fresh or frozen)
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup frozen corn
  • 1 cup frozen peas

Instructions

  1. In a pot over medium-high heat, add 2 Tbsp olive oil, 3 chopped carrots, 2 chopped celery stalks, and 1 cup chopped yellow onion. Saute the vegetables for 5 minutes, stirring occasionally.
  2. Stir in 3 minced garlic cloves and let cook for 30 seconds.
  3. Now add in 32 oz vegetable broth, 30 oz canned diced tomatoes with the liquid, 3 chopped yellow potatoes, 1 cup chopped green beans, 1 tsp Italian seasoning, 1 tsp salt and ½ tsp ground black pepper. Mix together. Bring the pot to a boil then reduce to let it simmer for 8-10 minutes, or until potatoes, carrots and green beans are softened when poked with a fork.
  4. Once the veggies have softened, add in 1 cup frozen corn and 1 cup frozen peas. Cook for 2 minutes until the corn and peas have heated through. Now the soup is ready to serve.

Find it online: https://www.rapidrecipes.blog/easy-homemade-vegetable-soup/