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This delish vegetable soup is very popular and for good reason. It’s healthy, comforting and easy to make.
2 Tbsp. olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 5)
1 1/4 cups chopped celery (about 3)
4 cloves garlic, minced
4 (14.5 oz.) cans low-sodium chicken broth* or vegetable 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 parsl
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-high heat.
Add onions, carrots, and celery and sauté 4 minutes then add garlic and sauté 30 seconds longer.
Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.
Bring to a boil, and then add green beans.
Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes.
Add corn and peas and cook 5 minutes longer. Serve warm.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More