Vegetable Soup

Name: Vegetable Soup (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil; 1 1/2 cups Carrots-diced; 1 1/2 cups Celery-diced; 1 1/2 cups Onion-diced; 1 cup Yukon Gold Potatoes-diced; 1 cup Green Beans-trimmed and cut; 1 cup Corn-frozen or fresh; 1 (14.5 oz) can Diced Tomatoes-undrained; 1/2 cup Peas-frozen; 8 cups Vegetable Broth; 2 cloves Garlic-minced; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1/4 tsp Red Pepper Flakes; 1/2 tsp Salt; 1/4 tsp Black Pepper; 2 tbsp Fresh Parsley-chopped

⏱1h 15m

👥6

🔥180 cal

Medium

🍽️Italian

A more flavorful vegetable soup with a richer broth and a touch of fresh herbs. Includes a mirepoix base for deeper flavor.

2 tbsp Olive Oil

1 1/2 cups Carrots-diced

1 1/2 cups Celery-diced

1 1/2 cups Onion-diced

1 cup Yukon Gold Potatoes-diced

See all 17 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥180 cal

Medium

🍽️Italian

A more flavorful vegetable soup with a richer broth and a touch of fresh herbs. Includes a mirepoix base for deeper flavor.

#Soup #Vegetarian #Healthy #Comfort Food

Instructions

Heat Olive Oil in a large pot over medium heat.
Add Carrots, Celery, and Onion from the Vegetables group and cook until softened, about 8-10 minutes.
Add Garlic from the Broth & Seasoning group and cook for 1 minute more.
Add Potatoes, Green Beans, and Corn from the Vegetables group and cook for another 3 minutes.
Pour in Vegetable Broth from the Broth & Seasoning group.
Add Diced Tomatoes, Thyme, Rosemary, Red Pepper Flakes, Salt, and Pepper from the Broth & Seasoning group.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until vegetables are tender.
Stir in Peas from the Vegetables group during the last 5 minutes of cooking.
Stir in Fresh Parsley from the Broth & Seasoning group before serving.

Ingredients

2 tbsp 30 mL Olive Oil
1 1/2 cups 360 mL Carrots-diced
1 1/2 cups 360 mL Celery-diced
1 1/2 cups 360 mL Onion-diced
1 cup 240 mL Yukon Gold Potatoes-diced
1 cup 240 mL Green Beans-trimmed and cut
1 cup 240 mL Corn-frozen or fresh
1 (14.5 oz) can 411 mL Diced Tomatoes-undrained
1/2 cup 120 mL Peas-frozen
8 cups 1920 mL Vegetable Broth
2 cloves 6 g Garlic-minced
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary
1/4 tsp 1.25 mL Red Pepper Flakes
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Large pot
Cutting board
Knife

Instructions

Heat Olive Oil in a large pot over medium heat.
Add Carrots, Celery, and Onion from the Vegetables group and cook until softened, about 8-10 minutes.
Add Garlic from the Broth & Seasoning group and cook for 1 minute more.
Add Potatoes, Green Beans, and Corn from the Vegetables group and cook for another 3 minutes.
Pour in Vegetable Broth from the Broth & Seasoning group.
Add Diced Tomatoes, Thyme, Rosemary, Red Pepper Flakes, Salt, and Pepper from the Broth & Seasoning group.
Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until vegetables are tender.
Stir in Peas from the Vegetables group during the last 5 minutes of cooking.
Stir in Fresh Parsley from the Broth & Seasoning group before serving.

Nutrition per serving

Calories 180

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Vegetable Soup

Vegetable Soup

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