I suspect that the reason I loved this soup so much is because I used homemade stock but sometimes a simple vegetable soup on a cool day is just exactly you need. This one is built with simple vegetables and flavors without any noodles or rice so you just get 100% vegetables all the time (and I suppose some beans too, if you’re feeling it).
Vegetable Soup
Ingredients
2 tbsp olive oil
1 onion, chopped
3 carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
800 ml stock (chicken or vegetable)
400 g diced canned tomatoes
400 g cooked white beans
3 potatoes, diced
200 g frozen green beans
parsley, oregano, dill, thyme, salt, pepper
Directions
1
Heat olive oil in a large stock pot over medium-high heat.
2
Add onions, carrots, potatoes, and celery and saute for 5 minutes then add garlic and cook for an additional minute.
3
Add in broth, tomatoes, herbs and spices and allow to cook over low to medium heat at a low simmer until potatoes become tender, about 20-30 minutes.
4
Add the frozen green beans and cooked on low until warmed through, 5-10 minutes.
Ingredients
Ingredients
2 tbsp olive oil
1 onion, chopped
3 carrots, diced
3 stalks celery, diced
4 cloves garlic, minced
800 ml stock (chicken or vegetable)
400 g diced canned tomatoes
400 g cooked white beans
3 potatoes, diced
200 g frozen green beans
parsley, oregano, dill, thyme, salt, pepper