Vegetable Soup
Fresh veggies, an assortment of spices, garlic, and chicken broth come together to create a soup that is nutrient dense and satisfyingly filling.
Servings: 4
Calories: 268.99kcal
Equipment
- pot
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion
- 2 cups peeled and chopped carrots
- 1 cups chopped celery
- 2 cloves garlic minced
- 3 12 oz cans low-sodium chicken broth or vegetable broth
- 1 8 oz cans diced tomatoes
- 3 cups peeled and 1/2-inch thick diced potatoes
- 2 Tbspp chopped fresh parsley
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper
- 1 1/2 cups chopped frozen or fresh green beans
- 1 1/4 cups frozen or fresh corn
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onions, carrots, and celery and saute 3 minutes then add garlic and saute 30 seconds longer.
- Add in tomatoes, potatoes, parsley, corn, thyme and season with salt and pepper to taste.
- add the chicken broth or vegetable soup spice blend. Bring to a boil, then add green beans.
- Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 25 minutes. Serve warm.
Nutrition
Calories: 268.99kcal | Carbohydrates: 45.52g | Protein: 8.61g | Fat: 8.31g | Saturated Fat: 1.19g | Sodium: 217.93mg | Potassium: 1294.15mg | Fiber: 9.2g | Sugar: 10.22g | Vitamin A: 963.23IU | Vitamin C: 47.36mg | Calcium: 129.4mg | Iron: 7.32mg