a lovely living

Veggie Soup


In my never ending attempt at getting as many vegetables as possible into my children (and myself, who am I kidding), I’m always on the lookout for recipes to add to my collection. Soups, which are extremely popular in our home, ¬†are one of the easiest ways for me to accomplish this. We make a lot of chili’s and minestrone soups which tend to be a bit more substantial with the addition of beans, but this light soup was a nice change of pace. I love the flavors and fragrance that come out of simmering homemade soups. Absolutely perfect on these chilly evenings!

Vegetable Soup via Cooking Classy:


2 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1 1/4 cups chopped celery (about 3)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 (14.5 oz) cans 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


Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 – 4 minutes then add garlic and saute 30 seconds longer.

Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.

Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 – 30 minutes, then add corn and peas and cook 5 minutes longer.

Serve warm.



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