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Vegetable Soup

S
Ingredients
  • 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 parsley
  • 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
Directions
  1. Heat olive oil in a large pot over medium-high heat. 
  1. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
  2. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.
  3. Bring to a boil, then add green beans. 
  4. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 – 30 minutes. 
  5. Add corn and peas and cook 5 minutes longer. Serve warm.

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