Classic Vegetable Soup
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Cook time: 
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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
Recipe by Prevention RD at https://preventionrd.com/classic-vegetable-soup-weekly-menu/