Ingredients
Scale
- 2 Tbsp 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 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup frozen corn
- 1 cup frozen peas
Instructions
- In a pot over medium-high heat, add 2 Tbsp 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 tsp Italian seasoning, 1 tsp salt and ½ tsp 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.