Name: Vegetable Soup
Ingredients: 2 tbsp olive oil; 1 1/2 cup 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, or 1 Tbsp fresh thyme leaves; 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

Vegetable Soup

Cooking Classy

Yummy and easy!

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Servings 8 people

Ingredients

2 tbsp olive oil
1 1/2 cup 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, or 1 Tbsp fresh thyme leaves
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

Instructions

Heat olive oil in a large pot over medium-high heat.
Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
Add in broth, tomatoes, potatoes, parsley, bay leaves, thyme 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 almost fully tender, about 20 – 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.