Hearty Homemade Vegetable Soup (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
2 Tbsp olive oil
02 -
1 medium yellow onion, chopped
03 -
2 large carrots, chopped
04 -
1 cup chopped celery
05 -
28 oz canned diced tomatoes
06 -
60 oz vegetable broth, low-sodium
07 -
3 medium potatoes, diced
08 -
1 cup green beans, chopped
09 -
3 bay leaves
10 -
2 tsp salt, or to taste
11 -
1 tsp ground black pepper
12 -
1 cup frozen sweet corn
13 -
1 cup frozen sweet peas
14 -
1/2 cup green onions, chopped
15 -
1/4 cup fresh parsley, chopped
# Let's Cook!:
01 -
Heat a large soup pot or Dutch oven over medium heat and add olive oil. Add chopped onions and carrots, cooking for 6-8 minutes, stirring occasionally until golden
02 -
Stir in celery, tomatoes with juice, broth, potatoes, green beans, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 25 minutes
03 -
Once vegetables are tender, add corn, peas, green onions, and parsley. Adjust seasoning with salt, and simmer for another 5-8 minutes
04 -
Remove from heat and serve warm
# Cook's Notes:
01 -
Stores well in refrigerator for up to 5 days
02 -
Can be frozen in portions for up to 3 months
03 -
Add other vegetables based on what's in season