VEG.ALL RECIPES RECIPES

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VEGETABLE SOUP RECIPE | REAL SIMPLE



Vegetable Soup Recipe | Real Simple image

Provided by Jane Kirby

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 13

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
kosher salt
1 14.5-ounce can diced tomatoes
¼ pound green beans, cut into 1-inch pieces (1 cup)
1 cup chopped broccoli
freshly grated Parmesan
1 baguette, sliced and toasted (optional)

Steps:

  • Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
  • Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.
  • Reduce heat to medium and simmer, partially covered, 15 minutes.
  • Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.
  • Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).

Nutrition Facts : Calories 239 calories, CarbohydrateContent 31 g, FatContent 10 g, FiberContent 4 g, ProteinContent 10 mg, SaturatedFatContent 1 g, SodiumContent 542 mg, SugarContent 8 g

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