Amazing Vegetable Soup

 

This vegetable soup has proven to be one of my most popular soup recipes and for good reason! It's healthy, comfortable, and a thousand times bigger than what you get in a can! full of flavor and so easy to make that you might not go wrong with a huge hot bowl of vegetable soup.

Now it's not convenient that this soup is delicious, but it's so clean to make. All you have to do is cook and steam it until you have a soup that everyone will love! it's a recipe you'll really need to add during your rotation for dinner or lunch. And it gives the pot full and makes very good leftovers! This soup has a mild combination of spices that I opt for (because we could shade the greens), but you can simply add extra herbal flavor or spices to taste.

ingredients

 

• 2 tablespoons olive oil


• 1 1/2 cup chopped yellow onions (1 medium)


• 2 cups peeled and chopped carrots (about 5)


• 1 1/4 cup chopped celery (about 3)


• 4 garlic cloves, minced


• 4 (14.5 oz) cans with low-sodium chicken onion or vegetable soup


• 2 (14.5 oz) cans sliced ​​into tomato cubes (unpeeled)


• 3 cups peeled and 1/2 inch thick potatoes (about 3 medium)


• 1/3 cup chopped fresh parsley


• 2 bay leaves


• 1/2 tbsp dried thyme


• Salt and freshly ground black pepper


• 1 1/2 cups chopped frozen or fresh green beans


• 1 1/4 cup frozen or fresh corn


• 1 cup frozen or fresh peas

instructions

 

1. In a large pan, heat olive oil over medium heat.


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


3. Add tomatoes, potatoes, parsley, bay leaf, thyme to the soup 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 the potatoes are almost tender, about 20-30 minutes.


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

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