Two things i’m loving about today: this Vegetable Soup & the Cold Temps outside.
Texas doesn’t get cold very often, so when it does, I soak up every moment! I love getting cozy with a big bowl of soup and turning on a good flick.
This Pot of Vegetable soup is so incredibly easy, hearty, and delicious. I could easily eat 4 bowls of it in one sitting, but that mighttttt be veggie overload.
I’m off work today all cozied up at home with my sweet cuddly pup & a big pot of yummy soup on the stove. That’s an ideal winter day if you ask me. This soup can be thrown together ahead of time, and you can just let it simmer on the stove for a few hours or re-heat when you’re ready to eat. I prefer my vegetable soup be served with saltines, but of course serve it with whatever your heart desires.
Stay warm out there, friends! And enjoy this delicious soup!!!Print
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 6–7 1x
- 2–3 T butter or olive oil
- 1 small yellow onion, diced
- 2 yukon gold potatoes, peeled and diced small
- 5 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 c chicken or vegetable stock
- 1– 15 oz can green beans, drained
- 1– 15 oz can navy beans, drained and rinsed
- 1 cup frozen peas
- 1 cup frozen corn
- 1 28 oz can diced tomatoes in tomato juice
- 2 T tomato paste
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 2 bay leaves
- salt & pepper to taste
- Heat butter/oil in a large stock pot over medium heat.
- Add onion, carrots, celery, and garlic, and saute for 3-4 minutes.
- Add in tomatoes, tomato paste, broth, potatoes, and spices, and bring to a boil. Reduce heat to medium-low, and simmer for 20-25 minutes, or until potaotes are tender. Then add green beans, peas, beans and corn, and cook an additional 5-10 minutes.
- Serve in Bowls with Saltine Crackers.