Vegetable Soup
Sunday - May 20, 2018 11:12 am ,
Category : RECIPES
Ingredient:
2 ½ Tbsp olive oil
1 ½ cups chopped yellow onion
2 cups peeled and chopped carrots
1 ¼ cups chopped celery
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable 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
½ tsp dried thyme
Salt and freshly ground black pepper
1 ½ cups chopped frozen or fresh green beans
1 ¼ cups frozen or fresh corn
1 cup frozen or fresh peas
Method:
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.
2 ½ Tbsp olive oil
1 ½ cups chopped yellow onion
2 cups peeled and chopped carrots
1 ¼ cups chopped celery
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable 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
½ tsp dried thyme
Salt and freshly ground black pepper
1 ½ cups chopped frozen or fresh green beans
1 ¼ cups frozen or fresh corn
1 cup frozen or fresh peas
Method:
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.
