Veggie Soup
”There are dozens of good vegetable soup recipes out there. This is a favorite in particular because you can adjust it to your specific likes and dislikes very easily. Make it your own by all means, but don’t skimp on those bay leaves! YUM! “
– Bobbie Jo
| Ingredients | Directions |
| 2 tablespoons olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 5) 1 1/4 cups chopped celery (about 3) 4 cloves garlic, minced 4 (14.5 oz.) cans chicken broth or vegetable broth 2 (14.5 oz.) cans diced tomatoes (undrained) 3 cups 1/2-inch thick diced potatoes (about 3) 1/3 cup chopped fresh parsley 2 bay leaves 1 teaspoon Italian seasoning Salt and pepper to taste 1 1/2 cups SWP Frozen Green Beans 1 1/4 cups SWP Frozen Corn 1 cup SWP Frozen Green Peas | 1. Heat olive oil in a large pot over medium-high heat. 2. Add onions, carrots, and celery and sauté about 4 minutes. Add garlic and cook for no longer than 1 minute. 3. Add in broth, tomatoes, potatoes, parsley, bay leaves, seasoning, salt and pepper. 4. Bring to a boil, then add green beans, corn, and peas. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 to 30 minutes. |
| . |