Classic Vegetable Soup
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Cook time: 
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Serves: 7 servings (~2⅓ cups each)
 
Ingredients
  • 2 Tbsp olive oil
  • 1 yellow onion, chopped
  • 2 cups peeled and chopped carrots
  • 1¼ cups chopped celery
  • 4 cloves garlic , minced
  • 4 (14.5 oz) cans low-sodium vegetable broth
  • 2 (14.5 oz) cans diced tomatoes
  • 3 cups peeled and ½-inch thick diced potatoes (from about 3 medium)
  • ⅓ cup chopped fresh parsley
  • 2 bay leaves
  • ½ tsp dried thyme
  • freshly ground black pepper, to taste
  • 1½ cups chopped frozen or fresh green beans
  • 1¼ cups frozen or fresh corn
  • 1 cup frozen or fresh peas
Instructions
  1. Heat olive oil in a large pot over medium heat. Once hot, add onions, carrots, and celery; saute 4 minutes. Add garlic and saute 30 seconds longer, stirring constantly.
  2. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil; stir in green beans.
  3. 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 hot.
Notes
Recipe from Cooking Classy
Nutrition Information
Serving size: ~2⅓ cups Calories: 209 Fat: 4.4 Carbohydrates: 35.0 Sugar: 12.3 Sodium: 791 Fiber: 6.4 Protein: 8.7 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/classic-vegetable-soup/