Vegetable Soup

This Vegetable Soup has become one of my most popular soup recipes and for good reason! It's healthy, it's comforting and 1,000 times better than what you'll get in a can! Makes 15 cups.

Servings: 8 servings

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 Tbsp olive oil
  


• 1 1/2 cups 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
  


• 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

1. Heat olive oil in a large pot over medium-high heat. 




2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.




3. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.




4. Bring to a boil, then add green beans. 




5. Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 30 minutes. 




6. Add corn and peas and cook 5 minutes longer. Serve warm.

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