Easy Healthy Vegetable Soup | The Recipe Rebel

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PRINTABLE RECIPE & NUTRITION INFO:

Ingredients
▢1 tablespoon canola oil
▢1 medium onion finely diced
▢3 large carrots (peeled and chopped)
▢2 ribs celery (chopped)
▢2 tablespoons tomato paste
▢2 teaspoons minced garlic
▢2 teaspoons Italian seasoning
▢1 teaspoon salt
▢¼ teaspoon black pepper
▢1 bay leaf
▢6 cups low sodium chicken or vegetable broth
▢1 lb potatoes chopped (about 3-4 medium) peeled if desired
▢1 ½ cups fired roasted diced tomatoes (or other flavor — 398ml/13oz)
▢1 cup fresh or frozen green beans cut in thirds
▢½ cup canned or frozen corn
▢1 cup finely chopped spinach
Instructions
Heat oil in a pot over medium-high heat. Add onion, carrots and celery and sauté until softened, about 4-5 minutes.
Add the tomato paste, garlic, Italian seasoning, salt, pepper and bay leaf. Stir and cook for 1 minute.
Add the chicken broth to the pot, and scrape the bottom with a wooden spoon to remove any browned bits.
Add the potatoes and tomatoes and bring to a simmer over high heat.
Cover, reduce heat to medium-low heat and cook until potatoes are tender about 10 minutes.
Stir in the green beans, corn and spinach. Adjust seasonings to taste (the amount of salt needed will depend on the type of broth and vegetables used. Add 1 teaspoon sugar to balance tomato paste if needed) and serve.

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