Homemade Vegetable Soup

Homemade 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

4 (14.5 oz) cans low-sodium chicken broth

2 (14.5 oz) cans diced tomatoes (undrained)

3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)

1/3 cup 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

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3-4 minutes. 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, and thyme.  Season with salt and pepper to taste. Bring to a boil.

Add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes.

Add corn and peas and cook 5 minutes longer. Serve warm.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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