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Vegetable Soup

Ingredients:

2 TSP EVOO

1 large onion diced

3 cloves of garlic minced

3 medium carrots, diced

3 stalks of celery, diced

2 potatoes, diced

2 tsp Italian seasoning 1 bay leaf, ¼ cup parsley, S and P to taste

4 cups veg broth + 1 cup water

80 oz diced tomatoes

1 cup corn, 1 cup peas

30 oz kidney beans

1 TBL lemon juice

Utensils:

1 large pot and lid

Spoon (wooden if available)

Measuring cups and spoons

Oven mitts

Recipe Instructions


Kitchen Safety Tips: Always open lid away from yourself or anyone else.

Cool soup , portion and freeze for a quick meal!

Beans add protein without meat!

Step 1: oil and vegetables

In a large pot on med-low heat, add onion, garlic and salt, cook 8 minutes.

Step 2: Add more Veg

Add carrots, celery, potatoes and cook 5 more minutes, stirring often.

Add Italian seasoning, stir and cook another minute.

Step 3: Broth and Water

Add broth and water to pot, slowly pouring

Step 4: Add more Veg

Add tomatoes, corn, peas, beans and bay leaf. Add pepper to taste.

Bring to a boil and then reduce to low. Simmer and cover for about 30 minutes, stirring occasionally.

Step 5: Remove and finish

Turn off and remove from heat. Pull bay leaf. Add parsley and lemon juice. Taste and if needed, add more S and P

Step 6: Enjoy!

Let cool a few minutes and Enjoy!!

Serve with bread