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Vegetable Soup

Jaclyn, Cooking Classy
  • 55 minutes
  • Serves 8

INGREDIENTS

2 1/2 tbsp

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

garlic cloves, minced

58 oz

low-sodium chicken broth or vegetable broth

29 oz

diced tomatoes (undrained)

3 cups

peeled and 1/2-inch thick diced potatoes ((from 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

9 people Recommend This Recipe