Classic Vegetable Soup + Weekly Menu

Classic Vegetable Soup 1

Shea and I keep swapping germs and neither of us is able to get back to feeling good. She’s been battling the crud for 2+ weeks and only 8 miserable days for me. Whatever is going around just seems to linger foreverrrrrr. Lovely!

While not feeling great, Shea hasn’t seemed to be all that phased with being sick. She continues to be a toddler on the move at all times. But, her daily wake-up call has come anytime between 4:30am and 5:30am most day…which of course isn’t helping me recuperate much. That said, she slept until 6:30am yesterday and similarly today, and if anything, I feel worse. Unlike Shea, I want to lay in bed ALL day.

Classic Vegetable Soup 2

With all this sickness, I’ve been holding down the couch rather than my kitchen. Friday night was canned tomato soup and ½ grilled cheese…and that really hit the spot. Thursday night was a can of chicken noodle soup which was good, but I have big plans this week to make homemade chicken noodle soup. Is there anything more comforting than that? Negative.

I even had a can of 7-Up yesterday. That only happens when I’m feeling really awful.

Classic Vegetable Soup 3

Bring on the soups for this upcoming week!

Fortunately, a few weeks ago when I made this Classic Vegetable Soup, I had leftovers enough to stock up the freezer some. Packed with good-for-you ingredients, this soup is not only comforting and perfect for cold February days or making it through your February cold, but it’s also incredibly healthy. Enjoy!

Classic Vegetable Soup 4

5.0 from 1 reviews
Classic Vegetable Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (about 2 cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cups carrots, peeled and chopped
  • 1¼ cups celery, chopped
  • 4 cloves garlic, minced
  • 4 (14.5 oz) cans low-sodium vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (undrained)
  • 3 cups potatoes, peeled and ½-inch thick diced potatoes (about 3 medium)
  • ⅓ cup fresh parsley, chopped
  • 2 bay leaves
  • ½ tsp dried thyme
  • ½ tsp ground black pepper
  • 1½ cups frozen green beans, chopped
  • 1¼ cups frozen corn
  • 1 cup frozen peas
Instructions
  1. Heat olive oil in a large pot over medium heat. Once hot, add onions, carrots, and celery and saute 5-6 minutes. Add garlic and saute 30-60 seconds, or until fragrant.
  2. Pour in broth. Add the tomatoes, potatoes, parsley, bay leaves, thyme and pepper. Stir well and bring to a boil.
  3. Cover and simmer until potatoes are tender, about 20-30 minutes. Add green beans, corn, and peas and simmer an additional 60-90 minutes, covered, stirring occasionally. Serve hot.
Notes
Recipe from Cooking Classy
Nutrition Information
Serving size: ~ 2 cups Calories: 184 Fat: 3.8 Carbohydrates: 30.3 Sugar: 17.5 Sodium: 821 Fiber: 5.6 Protein: 7.9 Cholesterol: 0
Weekly Menu: February 14th – 18th

Be well.

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2 Comments

  1. February 14, 2016 / 11:43 pm

    Aw, sorry you guys can’t catch a break with the germs! Hannah and I must have amazing immune systems – we can both count on one hand how many times we’ve gotten sick in the last 10 years. Stay warm and feel better!

  2. February 23, 2016 / 1:20 am

    Superb vegetable recipe and really nice to read the whole. Thanks for sharing it dear.

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