Name: Hearty Vegetable Soup
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 tablespoons oil; 1 yellow onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and cut into ½" rounds; 3 stalks celery, diced; 1 medium russet potato, peeled and diced; 2 teaspoons Italian seasoning; kosher salt and freshly ground pepper to taste; 6 cups vegetable broth; 2 14-ounce cans diced tomatoes; 1 cup corn (canned, frozen, or fresh); 1 bay leaf; 1 15-ounce can kidney beans, drained and rinsed; handful fresh parsley, cup

Yes to a vegetable soup, all year round! This recipe is very simple, yet extremely delicious, and as the name implies, it’s hearty.

Hearty Vegetable Soup

Print Recipe

Course Soup

Prep Time 10

Cook Time 45

Servings 8 servings

Ingredients

2 tablespoons oil
1 yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into ½" rounds
3 stalks celery, diced
1 medium russet potato, peeled and diced
2 teaspoons Italian seasoning
kosher salt and freshly ground pepper to taste
6 cups vegetable broth
2 14-ounce cans diced tomatoes
1 cup corn canned, frozen, or fresh
1 bay leaf
1 15-ounce can kidney beans, drained and rinsed
handful fresh parsley, cup

Instructions

In large stock pot, heat olive oil over medium-high heat. Add onions and cook until translucent and soft. Add garlic, stir until fragrant. Add carrots, celery, potato, and Italian seasoning, cook until vegetables begin to soften. Season with kosher salt to taste.
Add vegetable broth, diced tomatoes, corn, and bay leaf, season with kosher salt and freshly ground black pepper to taste. Bring to boil, lower heat to gentle simmer, and cook for 25-30 minutes.
Add kidney beans and cook for another 5-10 minutes. Add fresh parsley, and adjust seasoning to taste.