Thursday, August 20, 2015

Vegetable Soup

This is the soup that I thought would solve all my problems with getting my son to eat his veggies. It worked for a short time but he is now "over" this soup. I really enjoy it as does my husband. Oh well... The recipe comes from the Cooking Classy website.

Vegetable Soup


2-1/2 Tbsp. olive oil
1-1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1-1/4 cups chopped celery (about 3 stalks)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and 1/2-inch thick diced potatoes (about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
salt and freshly ground black pepper
1-1/2 cups chopped frozen or fresh green beans
1-1/4 cups frozen or fresh corn
1 cup frozen or fresh peas


Heat olive oil in a large pot over medium heat. Add onions, carrots and celery and saute for 3-4 minutes. Add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.  Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20-30 minutes, then add corn and peas. Cook 5 minutes longer. Serve Warm.

Recipe Source: Cooking Classy