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.

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