Vegetable Soup is savory, hearty and filling comfort food. At around 100 calories a bowl, it's good for you, too! Customize with your favorite vegetables.
Course: Main Course, Soup
Keyword: vegetable soup
Author: Kristin Maxwell
1small oniondiced (about 1 cup)
1cupfrozen or fresh corn
1cupfrozen or fresh green beansbite-sized pieces
1can diced tomatoeswith the juices
8cupschicken brothcan substitute vegetable broth
Salt and pepper to taste
½cupfresh minced parsley
Heat olive oil in a large soup pot or dutch oven over medium heat. Add diced onion, carrots and celery. Season with a pinch of salt and cook, stirring often, until veggies begin to soften; 3-4 minutes.
Add minced garlic, tomato paste, basil, oregano, thyme, bay leaves to the pot and cook for a couple of minutes, stirring often. Then add corn, green beans and zucchini. Continue to cook and stir for about 2 minutes. Season with a pinch of salt and pepper.
Pour in undrained tomatoes and chicken or vegetable broth. Turn heat to medium-high and bring soup to a boil. Cover and reduce heat to low. Simmer for 15-20 minutes or until vegetables are tender. Stir in fresh minced parsley.
Serve hot, with grated parmesan cheese and some crusty bread for dipping.