Ingredients

The following ingredients have 5 Servings
  • 1-1/2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 1/4 cup diced bell pepper
  • 1 large carrot, diced
  • 1 medium potato or sweet potato, peeled and diced
  • 1/2 tablespoon minced garlic
  • 8 cups homemade or commercial unsalted vegetable stock (Kitchen Basics brand recommended)
  • 1 (14.5) ounce can diced tomatoes, drained
  • 1 (14.5 ounce) can cut green beans, drained
  • 1 small squash or zucchini, diced
  • 1/2 cup frozen corn
  • 1/2 cup frozen green peas
  • 1-1/2 teaspoons kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley

Instruction

  • Heat olive oil in a soup pot over medium high heat; add onion, bell pepper, carrot and potato. Cook, stirring regularly for 5 minutes.
  • Add garlic and stock, bring to a boil, reduce heat to simmer and cook uncovered at a low simmer for 30 minutes.
  • Add tomatoes, green beans, squash, corn and peas, and seasonings; simmer 10 to 15 minutes longer, or until everything is heated through.