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
AuthorMabDifficultyBeginnerHeat olive oil in a large stock pot over medium-high heat.
Add onions, carrots, potatoes, and celery and saute for 5 minutes then add garlic and cook for an additional minute.
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.
Add the frozen green beans and cooked on low until warmed through, 5-10 minutes.
Adapted from Vegetable Soup
Ingredients
Directions
Heat olive oil in a large stock pot over medium-high heat.
Add onions, carrots, potatoes, and celery and saute for 5 minutes then add garlic and cook for an additional minute.
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.
Add the frozen green beans and cooked on low until warmed through, 5-10 minutes.