Vegetable Soup
Ingredients
The base
-
1
tablespoon
olive oil
-
½
cup
onion, finely diced
-
3
pieces
carrots, peeled, halved lengthwise and sliced
-
3
stalks
celery, thinly sliced
-
2
teaspoons
minced garlic
-
to taste
salt and pepper
The soup
-
15
ounces
canned diced tomatoes
-
8
ounces
canned tomato sauce
-
1¼
teaspoons
Italian seasoning
-
6
cups
vegetable broth
-
1½
cups
Russet potato, peeled and cut into ½ inch cubes
-
¾
cup
frozen corn
-
¾
cup
diced green beans, fresh or frozen
-
2
tablespoons
chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion, carrots, and celery; cook until softened.
- Stir in garlic and season with salt and pepper.
- Add diced tomatoes, tomato sauce, Italian seasoning, vegetable broth, and potatoes; bring to a simmer.
- Cook until potatoes are tender, then adjust seasoning as needed.
- Stir in corn and green beans; cook for an additional 5 minutes.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
127
Total fat
3g
Total carbohydrates
25g
Total protein
3g
Sodium
1186mg
Cholesterol
0mg
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