A Simple Vegetable Soup
Servings: 4 to 6
Total Time: 45 minutes
Ingredients
1 TBSP olive oil
1 large onion, chopped
2 ribs celery, chopped
2 carrots, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups water
12 ounces red potatoes, cut in 1 inch pieces
1 tsp dried thyme
2 bay leaves
salt and freshly ground black pepper
2 cups fresh or frozen corn
2 cups fresh or frozen cut green beans
Directions
1. Heat the oil in a dutch oven or large pot over medium-high heat. Add the onion, celery, carrots, bell pepper, and garlic. Cook, stirring occasionally, about 3 minutes.
2. Add the vegetable broth, water, potatoes, thyme, bay leaves, 1 tsp salt, and 1/2 tsp fresh ground pepper.
3. Bring to a boil then reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
4. Stir in the green beans and corn, cover and cook 10 more minutes. Add salt and pepper to taste.
2. Add the vegetable broth, water, potatoes, thyme, bay leaves, 1 tsp salt, and 1/2 tsp fresh ground pepper.
3. Bring to a boil then reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
4. Stir in the green beans and corn, cover and cook 10 more minutes. Add salt and pepper to taste.
