Vegetable Soup
Inspired by
When in Rome
by Sarah Adams
Cook Time:
40 minutes
Total Time:
55 minutes
Equipment:
measuring cup
measuring spoon
can opener
large pot with lid
ladle
Ingredients
2 tbsp. olive oil
1-1/2 c. yellow onion, chopped
2 c. carrots, peeled and chopped
1-1/4 c. celery, chopped
4 cloves of garlic, minced
4 cans (14.5 oz.) of chicken broth or vegetable broth
2 cans (14.5 oz.) diced tomatoes, undrained
3 c. potatoes, peeled and diced into 1/2" thick sections
1/2 c. fresh parsley, chopped
2 bay leaves
1/2 tsp. thyme, dried
1-1/2 c. green beans, frozen or fresh and chopped
1-1/4 c. corn, frozen or fresh
1 c. peas, frozen or fresh
Salt & pepper
Directions
Heat oil in a large pot over medium-high heat.
Add onions, carrots, and celery. Saute for 4 minutes.
Add garlic and saute for 30 more seconds.
Add to the pot the broth, tomatoes, potatoes, parsley, bay leaves, and thyme to the pot. Season with salt and pepper to taste.
Bring pot to a boil, then add the green beans.
Reduce heat to medium-low, cover the pot and simmer until potatoes are nearly tender through, about 20-30 minutes.
Add corn and peas, cook for 3 minutes more.
Serve warm.