GRANDMA’S VEGETABLE SOUP
Hearty, old-fashioned vegetable soup made with a mix of fresh vegetables and seasoned vegetable broth. Simple, comforting, and perfect for family dinners or batch cooking.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 each large onion, diced
- 3 clove garlic, minced
- 3 each carrots, peeled and sliced
- 2 stalk celery, sliced
- 2 each medium potatoes, peeled and cubed
- 8 oz green beans, trimmed and cut
- 28 oz diced tomatoes (canned) one 28 oz can
- 8 cup vegetable broth use low-sodium if preferred
- 1 leaf bay leaf
- 1 tsp dried thyme
- 2 tbsp fresh parsley, chopped plus extra for garnish
- 1 tsp salt adjust to taste
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not brown.
- Stir in the sliced carrots and celery and cook for 4 to 5 minutes until they begin to soften.
- Add the cubed potatoes, green beans, diced tomatoes (with their juices), and vegetable broth. Stir to combine.
- Add the bay leaf and dried thyme. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until the vegetables are tender.
- Remove the bay leaf. Stir in chopped parsley, then season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with additional parsley if desired. Serve hot with crusty bread.
Notes
Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months. For a heartier soup, add cooked beans or small pasta during the last 10 minutes of cooking.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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