Veggie Soup
In a large stock pot, combine broth, tomato juice, water and all the ingredients. Season with salt and pepper. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 2 Tbsp. olive oil
- 1/2 cups chopped yellow onion
- 1 cups peeled and chopped carrots (about 5)
- 1 cups chopped celery
- 4 cloves garlic , minced
- 1 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 1 (14.5 oz) cans diced tomatoes
- 1 cups peeled and 1/2-inch thick diced potatoes
- 1/3 cup chopped fresh parsley
- 2 bay leaves
- 1/2 tsp. dried thyme
- 1 1/4 cups salt and freshly ground black pepper
- 1 cup frozen or fresh corn
- frozen or fresh peas
Method
- In a large stock pot, combine broth, tomato juice, water and all the ingredients. Season with salt and pepper. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
