Prep Time: 15 Mins | Cook Time: 20 Mins | Total Time: 35 Mins | Yield: 6 Servings
If you want soup, then this is the one you should try! This Vegetable Soup is loaded with fresh flavors that will bring warmth to your heart! This is ready for serving in just about 35 minutes. Enjoy!
Ingredients:
2 tsp minced garlic
2 ribs celery (chopped)
3 large carrots (peeled and chopped)
2 tbsp tomato paste
1-pound potatoes, chopped (about 3-4 medium) peeled if desired
1 c fresh or frozen green beans, cut in thirds
½ c canned or frozen corn
1 tbsp canola oil
1 bay leaf
1 medium onion, finely diced
2 tsp Italian seasoning
1 c finely chopped spinach
6 c low-sodium chicken or vegetable broth
1 ½ c fired roasted diced tomatoes (or another flavor — 398ml/13 ounces)
1 tsp salt
¼ tsp black pepper
Directions:
Place a pot on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the celery, carrots, and onion to the pot. Saute for 5 minutes or until soft.
Stir in the garlic, salt, pepper, bay leaf, tomato paste, and Italian seasoning. Saute for about a minute or until aromatic.
Pour in the chicken broth, then deglaze the pot by scraping the bottom. Stir everything until well blended.
Stir in the tomatoes and potatoes, then turn the heat to high and let the mixture simmer.
Turn the heat down to medium-low, then cover the pot with the lid and cook the potatoes for 10 minutes or until you can easily pierce them with a fork.
Add the spinach, green beans, and corn. Stir everything until well combined. Taste, then add more seasonings if necessary.
Dish out!
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days or 1 month in the freezer.
Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 399 grams | Calories: 177cal | Carbohydrates: 30g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 643mg | Potassium: 819mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5981IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 2mg
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