Hearty Vegetable Soup
Elevate your lunch with olive oil, yellow onion, and carrots prepared in authentic american style. The aromatic blend of olive oil, yellow onion, and carrots fills your kitchen with enticing scents. Ideal for weekend cooking, this dish consistently impresses.
Time Breakdown
Ingredients (6 servings)
- 2 tablespoonsolive oil
- 1 largeyellow oniondiced
- 3 largecarrotssliced
- 3 stalkscelery stalkschopped
- 4 clovesgarlicminced
- 6 cupsvegetable broth
- 14.5 ouncesdiced tomatoes1 can
- 15 ounceskidney beans1 can, drained and rinsed
- 1 cupgreen beanstrimmed and cut into 1-inch pieces
- 1 cupcorn kernelsfresh or frozen
- 2 mediumpotatoespeeled and cubed
- 1 mediumzucchinisliced
- 1 teaspoondried thyme
- 1 teaspoondried oregano
- 1 leafbay leaf
- 1 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1/4 cupfresh parsleychopped
Instructions
- 1
Heat olive oil in large pot over medium heat.
2min - 2
Add onion, carrots, and celery, cook until softened, 6-7 minutes.
7min - 3
Add garlic and cook 1 minute until fragrant.
1min - 4
Add vegetable broth, diced tomatoes, thyme, oregano, bay leaf, salt, and pepper.
3min - 5
Bring to a boil, then add potatoes.
3min - 6
Reduce heat and simmer 10 minutes until potatoes start to soften.
10min - 7
Add kidney beans, green beans, and corn.
2min - 8
Simmer 8-10 minutes until green beans are tender.
10min - 9
Add zucchini and cook 3-4 minutes until just tender.
4min - 10
Remove bay leaf, taste and adjust seasoning, garnish with parsley.
2min
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