Have you ever wanted a delicious and nutritious warm meal, but didn’t know what to make? I think my vegetable soup is just what you need…
*This is also a great recipe to have on Fridays during Lent because there is no meat!
Serves 6 to 8
Total Time: 55 minutes
2 tablespoons olive oil
1 onion, minced
2 ribs celery, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
5 cups low-sodium vegetable broth
2 medium russet potatoes (1 pound), scrubbed and chopped medium
1 (14.5 ounced) can diced tomatoes, drained
1 cup frozen peas, thawed
1. Heat the oil in a large Dutch oven over medium-low heat until simmering. Stir in the onion, celery, carrots, garlic, and 3/4 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
2. Stir in the broth, potatoes, and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
3. Off the heat, add the peas. Let the soup stand for 2 minutes. Season with salt and pepper to taste before serving.
To Make Ahead
This soup can be cooled, covered, and refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat.
*Recipe directly taken from The America’s Test Kitchen Family Cookbook