Vegetable Soup Recipe
This vegetable soup recipe is made with delicious vegetables like carrot, celery, green beans, corn, and more. The broth is a tomato base and so flavorful.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 4
Carbs 33
Protein 7
Yield 8
Ingredients
- 2 tablespoons olive oil
- 1 large white onion minced
- 1 large Idaho potato peeled cubed
- 1 large sweet potato peeled and cubed
- 1 tablespoon minced garlic
- 2 large stalks celery diced
- 2 large carrots diced
- 2 cups fresh green beans trimmed and halved
- 2 teaspoons ground cumin
- 1 teaspoon dried ground oregano
- 2 teaspoons red pepper flakes
- 2 teaspoons dried minced bell pepper
- 2 teaspoons dried minced garlic
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 tablespoon hot sauce
- 1 teaspoon salt
- 1 28-oz. can crushed tomatoes
- 8 cups vegetable broth
- 5 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 1 15-oz. can white northern beans drained and rinsed
- 1 cup sweet corn
Instructions
- Begin by heating a large stock pot over medium/high heat. Add olive oil.
- Once the olive oil is fragrant, add the onion to the pot. Sauté the onions for one minute until they start to sweat. Add the garlic.
- Then add the potatoes and sweet potatoes to the pot sauté for about 4 minutes. Sprinkle 1/4 teaspoon salt to the potatoes and mix.
- Next, add the celery and carrots to the pot. Sauté for another 3 minutes.
- Finally add the rest of the ingredients (except corn and beans) to the pot. Mix and bring to a boil over high heat.
- Turn the heat to low add the corn and beans to the pot. Simmer on low for 20-30 minutes stirring occasionally.
- After the soup has simmered, check the potatoes. If the potatoes are fork tender the soup is ready to eat!
Watch it
Nutrition Facts
Calories: 192kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Fiber: 7g | Sugar: 12g