Ingredients
- 2 tablespoon olive oil
- 3 carrots - peeled and chopped small
- 2 celery stalks - chopped
- 1 cup chopped yellow onion
- 3 minced garlic cloves
- 32 oz vegetable broth
- 30 oz canned diced tomatoes - with liquid
- 3 Yukon gold potatoes - peeled and chopped (about 2 cups chopped)
- 1 cup chopped green beans - fresh or frozen
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- In a pot over medium-high heat, add 2 tablespoon olive oil, 3 chopped carrots, 2 chopped celery stalks, and 1 cup chopped yellow onion. Saute the vegetables for 5 minutes, stirring occasionally.
- Stir in 3 minced garlic cloves and let cook for 30 seconds.
- Now add in 32 oz vegetable broth, 30 oz canned diced tomatoes with the liquid, 3 chopped yellow potatoes, 1 cup chopped green beans, 1 teaspoon Italian seasoning, 1 teaspoon salt and ½ teaspoon ground black pepper. Mix together. Bring the pot to a boil then reduce to let it simmer for 8-10 minutes, or until potatoes, carrots and green beans are softened when poked with a fork.
- Once the veggies have softened, add in 1 cup frozen corn and 1 cup frozen peas. Cook for 2 minutes until the corn and peas have heated through. Now the soup is ready to serve.
Nutrition Info
Calories: 163kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 921mg | Potassium: 717mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4433IU | Vitamin C: 36mg | Calcium: 70mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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