Ingredients

The following ingredients have 6 Servings
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 Tbs minced garlic
  • 2 cups diced potatoes
  • 5 oz frozen green beans
  • 4 cups low sodium vegetable broth
  • 1 can fire-roasted diced tomatoes, 28oz
  • 10 oz bag frozen corn, carrot, asparagus mix
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • freshly chopped parsley to taste
  • 1 tsp lemon juice

Instruction

  • Dice onion, carrots, and celery and add to a large soup pot.
  • Add a splash of veg broth and saute over med-low heat until softened.
  • Add garlic and stir until fragrant (about 30 sec)
  • Add potatoes and green beans and increase heat to medium.   Cook 5 minutes, stirring occasionaly.
  • Add broth and increase heat to high.
  • One the soup is simmering, add tomatoes and frozen corn.  Stir to mix well.
  • Bring the soup back to a simmer, then lower the heat to low and cover.
  • Let soup simmer for 30-45 minutes.
  • Add salt, pepper, oregano, and parsley to taste, and finish with the lemon juice.
  • Serve with your favorite crusty bread