Vegetable Soup

Vegetable Soup is the PERFECT dish for a cold day, made with hearty potatoes and corn, green beans, celery, carrots, and onions in a seasoned chicken broth.I can honestly say that this is one of my favorite soup recipes of all time. I like to serve this with toasted garlic bread, a side salad, and some cheddar or parmesan cheese on top.

This vegetable soup recipe is really versatile. You can use whatever veggies that are in season, or this is a great recipe to use up leftover veggies from the night before. I’ve also made this using Italian seasoning or oregano, parsley, and thyme with various different types of broth before with a lot of success.

Vegetable Soup

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dinner, Soup
Cuisine: American

Ingredients

• 1/4 cup olive oil
• 1 yellow onion diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 2 teaspoons kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1 large potato peeled and diced
• 2 carrots sliced
• 1 cup corn
• 1 cup peas
• 1 cup green beans chopped
• 2 vine tomatoes diced
• 4 cups chicken broth
• 2 cups V-8 juice

Instructions

• click on times in the instructions to start a kitchen timer while cooking.
• In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.

Recipe Notes

• Click on times in the instructions to start a kitchen timer while cooking.

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