Vegetable Soup

Vegetable Soup
Photo by Maura McEvoy

Ingredients

  • 1 14.5-ounce can diced tomatoes
  • 2 tablespoons olive oil
  • ¼ pound green beans, cut into 1-inch pieces
  • ½ teaspoon kosher salt
  • ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 1 1 baguette, sliced and toasted (optional)
  • 1 large yellow onion, chopped
  • + 6 more ingredients
    • 2 celery stalks, chopped
    • 3 14.5-ounce cans low-sodium chicken broth
    • 1 cup chopped broccoli
    • 2 carrots, chopped
    • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
    • Grated Parmesan (optional)

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. ...

View full recipe at My Recipes

Comments

Variations on Vegetable Soup

  • Vegetable Soup
    • 1 (16-ounce) package frozen whole kernel corn, thawed
    • 1 teaspoon low-sodium Worcestershire sauce
    • 1 medium onion, diced
    • +7 other ingredients
  • Vegetable Soup
    • 1 cup chopped fresh parsley
    • 1/2 cup chopped onion
    • 1 large baking potato, peeled and cubed
    • 1/4 cup firmly packed brown sugar
    • +27 other ingredients


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