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Vegetable Soup

Ingredients:

  • 2 Tbsp. Olive Oil
  • 1 Yellow Onion, Diced
  • 2 Cups Carrots, Diced (we prefer our gourmet baby carrots!)
  • 4 Garlic Cloves, Minced
  • 1 Cup Celery, Chopped
  • 7 ¼ Cups Water
  • 3 Chicken or Vegetable Bouillons
  • 1- 28 oz Can Diced Tomatoes, Undrained
  • 3 Cups Yukon Gold Potatoes (about 4 potatoes), Peeled and Cut into Chunks
  • 4 Baby Zucchinis, Chopped
  • 2 Bay Leaves
  • 1/2 Tsp. Dried Thyme
  • 1/2 Tsp. Dried Basil
  • 1 Can Kidney Beans, Drained
  • Salt and freshly ground black pepper
  • 1 ½ Cups Fresh French Beans, Cut into Thirds
  • 1 Cup Frozen Corn
  • 1 Cup Fresh or Frozen Peas

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add onions, carrots, and celery and until tender.
  3. Next add the garlic and cook for about 30 seconds longer.
  4. Add in bouillon, water, tomatoes, potatoes, zucchini, bay leaves, thyme, basil, and beans. Season with salt and pepper to taste.
  5. Bring to a boil.
  6. Reduce heat to medium-low, cover, and simmer for about 25 minutes.
  7. Stir in the French beans, corn and peas and cook for another 5-7 minutes or until the vegetables are cooked.
  8. Remove the bay leaves and serve hot.* You can add any vegetables you have on hand or substitute for any listed.