Easy Vegetable Soup
This Easy Vegetable Soup is a great meatless option for a hearty dinner. It comes together quickly on the stovetop and reheats beautifully.
Servings: 4
Calories: 368kcal
Ingredients
- 2 tablespoon olive oil
- 1 onion , chopped
- 2 carrots , sliced
- 2 rib celery , sliced
- 4 russet potatoes , chopped
- 6 cup water
- 8 oz tomato sauce
- 1 15.5-ounce can cannellini beans
- 1 cup frozen green peas no need to thaw
- 1 cup frozen corn kernels no need to thaw
- ¼ teaspoon dried basil
- ¼ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rubbed sage
- ¼ teaspoon paprika
- ¼ teaspoon dried dill
- ¼ teaspoon dried tarragon
- ⅛ teaspoon black pepper
- dash ground cayenne pepper
Instructions
- In a large heavy pot, heat the oil until shimmering.
- Add the onion, carrots, celery, and potatoes, and cook, stirring until the onion turns translucent, about 7 minutes.
- Add the water and tomato sauce, stirring to scrape up any browned bits. Simmer until the potatoes and carrots are tender, about 15 to 20 minutes.
- In the last five minutes of cooking, stir in the beans, peas, and corns as well as the spices.
Notes
Freeze leftovers for up to 3 months.
Nutrition
Calories: 368kcal | Carbohydrates: 65g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 599mg | Potassium: 1377mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5720IU | Vitamin C: 48.7mg | Calcium: 174mg | Iron: 10.7mg