Vegetable Soup
It’s uncommonly cold in central Texas tonight! A bowl of vegetable soup is on the dinner menu to warm us up.
This dish is vegan and packed with great ingredients, and so simple to make!
Eat the rainbow! The ingredients in this soup provide great nutrition.
Vegetable Soup Ingredients
2 tbsp extra virgin olive oil
4 cloves of garlic, chopped
2 celery sticks, chopped
1 onion, chopped
2 medium potatoes, peeled and diced
2 large carrots, peeled and chopped
1 cup corn kernels, frozen
1 cup green beans, frozen
1 cup peas, frozen
2 14-ounce cans stewed tomatoes, crushed
4 cups vegetable stock
1 Tbsp Italian seasoning
salt, to taste
ground black pepper, to taste
Vegetable Soup Recipe
Heat the olive oil in a large pot and sautée the garlic, celery, and onion over medium high heat until golden brown, stirring occasionally.
Add the remaining ingredients, bring to a boil and then reduce to a simmer, partially covered, for 30 minutes or until the potatoes and carrots are tender. Season to taste.
Tony suggested that when I make this again, I should add some pasta as well, which sounds delicious.
Let me know what you like to add in your vegetable soup!
