Name: Vegetable Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 tsp dried thyme; 2 1/2 Tbsp olive oil; 2 bay leaves; 1 1/2 cups chopped yellow onion (1 medium); 2 cups peeled and chopped carrots (about 4); 1 1/4 cups chopped celery (about 3); 4 cloves garlic, minced; 1/3 cup chopped fresh parsley; 4 (14.5 oz) cans low-sodium chicken broth or vegetable broth; 2 (14.5 oz) cans diced tomatoes (undrained); 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium); Salt and freshly ground black pepper; 1 1/2 cups chopped frozen or fresh green beans; 1 1/4 cups frozen or fresh corn; 1 cup frozen or fresh peas

vegetable soup

How can I make my vegetable soup more flavorful?

Can I use frozen vegetables in vegetable soup?

What vegetables are best for vegetable soup?

Can I use vegetable broth in my vegetable soup?

How can I make my vegetable soup creamy without cream?

How can I add protein to my vegetable soup?

This Vegetable Soup has become one of my most popular soup recipes and for good reason! It's healthy, it's comforting and 1,000 times better than what you'll get in a can! Makes 15 cups.

Lactose Free

Gluten Free

Mediterranean

Seasonings

gram

dried thyme

Oils

milliliter

olive oil

dried bay leaves

Fresh Vegetables

yellow onion

carrot

celery

garlic

fresh parsley

Stocks & Broths

chicken broth

Canned Vegetables

diced tomato

potato

Salt & Pepper

green beans

corn

green peas

Selenium

Minerals

Vitamin K

Vitamins

Alpha-carotene

Vitamin A

Saturated Fat

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Thiamin (B1)

Manganese

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Protein

Calories

Water

Dietary Folate Equivalents

Vitamin C

Iodine

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Copper

Zinc

Dietary Fiber

Beta-cryptoxanthin

Beta-carotene

Vitamin E

Cholesterol

Choline

Riboflavin (B2)

Lutein+zeaxanthin

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Vegetable Soup

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