Vegetable Soup

Vegetable Soup

It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and couldn’t even finish half of it, not because I wasn’t feeling well but because it just tasted off. Finally I’ve gotten around to trying it homemade and I will never want another can again, it’s 100 times better homemade.

This soup is completely delicious and it’s easy to make. It just takes some chopping and a fair amount of simmering until you’ve got a soup worth remembering. This is one you’ll definitely want to add to your dinner rotation. It is probably one of the healthiest things I’ve made for dinner in a while. I had two bowls then came back before bed for a third because I liked it so much. I love that it uses half fresh veggies and half frozen so you still get all that freshness but have the ease of pre-cut frozen veggies too. During the summer when you have all the fresh veggies on hand definitely feel free to use all fresh instead.

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)
  • 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
Read the whole recipe on Cooking Classy