Vegetable Soup

 



Ingredients

2 Tbsp olive oil

1 1/2 cups chopped yellow onion

2 cups peeled and chopped carrots

1 1/4 cups chopped celery

4 cloves garlic

4 (14.5 oz) cans low-sodium chicken broth

2 (14.5 oz) cans diced tomatoes 

3 cups peeled and 1/2-inch thick diced potatoes 

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

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 

almst fully tender, about 20 - 30 minutes. 

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





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