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Vegetable Soup

🇺🇸 United States

Servings: 6 Prep: 10 minutes Cook: 45 minutes Total: 55 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 2 potatoes, peeled and diced
  • 2 tsp Italian seasoning
  • 4 cups vegetable broth
  • 1 cup water
  • 2 (15 oz) cans diced tomatoes
  • 1 cup corn kernels
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice, or to taste
  • 1 1/2 tsp kosher salt, or to taste
  • black pepper, to taste

Steps

  1. Heat oil in a large pot over medium-low heat. Add onion and 1 tsp salt; cook 5 minutes, stirring often.
  2. Add garlic, carrots, celery, and potatoes; cook 5 more minutes, stirring often.
  3. Stir in Italian seasoning and cook 1 more minute.
  4. Add broth, water, tomatoes, corn, beans, bay leaf, and black pepper. Bring to a boil.
  5. Reduce heat to low and simmer, covered, about 35 minutes, until vegetables are tender.
  6. Remove from heat; stir in parsley and lemon juice. Remove bay leaf.
  7. Season to taste with salt and pepper. Serve hot with crusty bread.

Notes

Leftovers keep in an airtight container in the refrigerator for up to 5 days.

Source: www.hummusapien.com