Homemade Vegetable Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 medium yellow onion, chopped (1 1/2 cups).
03 - 5 carrots, peeled and chopped (2 cups).
04 - 3 celery stalks, chopped (1 1/4 cups).
05 - 4 fresh garlic cloves, minced.
06 - 4 cans (14.5 oz each) low-sodium broth.
07 - 2 cans (14.5 oz each) diced tomatoes with juice.
08 - 3 medium potatoes, peeled and diced.
09 - 1/3 cup fresh parsley, chopped.
10 - 2 bay leaves.
11 - 1/2 teaspoon dried thyme.
12 - Salt and fresh ground pepper.
13 - 1 1/2 cups green beans, cut.
14 - 1 1/4 cups corn kernels.
15 - 1 cup green peas.

# Instructions:

01 - Warm olive oil in a large soup pot over medium-high heat.
02 - Cook onions, carrots, and celery for 4 minutes until starting to soften. Add garlic and cook 30 seconds until fragrant.
03 - Pour in broth and tomatoes. Add potatoes, parsley, bay leaves, thyme, salt, and pepper. Bring to boil, then add green beans.
04 - Lower heat, cover pot and cook until potatoes are nearly tender, about 20-30 minutes.
05 - Add corn and peas. Cook 5 more minutes until all vegetables are tender.

# Notes:

01 - Can add extra herbs like basil or oregano for more flavor.
02 - Try adding a parmesan rind while cooking for extra richness.
03 - Fresh or frozen vegetables both work well.
04 - Makes enough for leftovers.

Back