Vegetable Soup


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

8 cups (64 oz) low-sodium chicken broth or vegetable broth

2 (14.5 oz) cans diced tomatoes (undrained)

3 cups peeled diced potatoes (about 3 medium)

1/3 cups 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


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

2. Add onions, carrots, and celery and saute 3 - 4 minutes.

3. Add garlic and saute 30 seconds longer.

4. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.

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

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

7. Add corn and peas and cook 5 minutes longer.

8. Serve warm.

*Tip: Add 1/2 cup Brown Rice for a more filling meal.

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