Vegetable soup is a warm, comfort food that is packed with healthy and nutritious ingredients. Make at the beginning of the week for easy lunches or for a healthy, lighter dinner. You will surely get lots of vegetable servings with this soup!
I am so ready for January to be over. It’s seems as though it’s been one thing after the other this month (with the blog). I am in the process of changing hosts so I apologize if the site is acting a bit weird. My daughter broke my laptop so I had to get another one. Our internet is slow as molasses. I lost some pictures. Hence the reason why I have been unusually quiet with posting on the blog. I promise I have lots of delicious stuff to share with you all. And, If I can ever figure out this computer I will be able to share it all. I am so not good with computers……. help!
Speaking of delicious recipes, let’s talk about this vegetable soup! I know it may not seem exciting. I mean it’s a bunch of vegetables, right?! But trust me on this one. This vegetable soup has so much flavor and it does not taste like you’re eating super healthy food. It’s really good. It all cooks in one pot on the stove top. The great thing about this recipe is that it makes a lot so you can portion it out into Tupperware containers and have a healthy lunch all week long.
And please, please don’t leave out the fresh parsley. It brings so much life and flavor to this soup. As always adjust the salt content to your liking. I prefer the regular, full-salt chicken broth. Because I use that one I generally don’t add extra salt (maybe 1/2 teaspoon). If you use low-sodium chicken broth you may need to add extra salt depending on your preference. Potatoes especially need that salt for flavor, otherwise they are really bland. Just be sure and check the salt amount and adjust to your liking.
I always slice baby carrots when I make soup. No peeling involved and they are just the right size for the soup.
You can use russet potatoes, red potatoes, or yukon gold potatoes. I prefer, and have always used red potatoes when I make this soup.
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 2 cups chopped carrots
- 1 cup chopped celery
- 4 cloves garlic, minced
- 4 cans (14.5 oz each) chicken broth or vegetable broth
- 2 cans (14.5 oz) petite diced tomatoes, undrained
- 3 cups peeled and 1/2-inch diced potatoes
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
- 1 1/2 cups green beans, fresh or frozen
- 1 1/2 cups corn, fresh or frozen
- 1 cup frozen peas
- Heat olive oil in a large pot over medium heat. Add onions, carrots, celery and saute for 3-4 minutes. Add garlic and cook for 30 seconds longer.
- Pour in broth, tomatoes, potatoes, parsley, bay leaves, thyme, and salt & pepper.
- Bring to a boil (you may have to turn the heat up a bit) and then add green beans. Cover with lid, turn heat down to medium-low and let simmer for 20 minutes or until the potatoes are tender.
- Add in corn and peas. Stir together and let cook for 5-10 minutes until corn and peas are crisp-tender.
- Serve with parmesan cheese and crackers (if wanted).
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recipe adapted from cooking classy