Vegetable Soup

Ingredients:

• 1 cup of kidney beans
• 1 yellow onion
• 2 cans of diced tomatoes 
• 3 large carrots
• 3 medium diced gold or russet potatoes
• 1 cup of green beans
• 3 large stalks of celery
• 1 cup of sweet corn
• 1 cup of sweet peas
• 7 ½ cups of broth
• Olive oil
• 2 bay leaves 
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of Italian seasoning

Instructions:

1. Follow the directions on the bag for kidney beans.
2. Chop carrots, onions, celery, and potatoes.
3. Heat olive in a large pot or Dutch oven and sauté onions, celery, and carrots for around 5 minutes or until veggies are tender.
4. Add tomatoes, potatoes, green beans, beans, broth, and seasoning.
5. Bring both to a boil, then reduce heat and allow to simmer for 25 minutes.
6. Add corn and peas and cook for 5 more minutes.
7. Top with green onions or fresh parsley if desired.