Soup

Vegetable Soup

1 tablespoon olive oil

1 medium onion, diced

3 carrots, diced

2 ribs celery, diced

2 cloves garlic, minced

2 (14.5 oz) cans chicken or vegetable broth

1 (14.5 oz) can diced tomatoes (undrained)

2 cups (12 oz) potatoes, diced

3 tablespoons fresh parsley, chopped

1 bay leaf, crumbled

1 tablespoon fresh thyme leaves

½ teaspoon salt

½ teaspoon black pepper

¾ cup (4 oz) green beans or frozen or fresh)

¾ cup (4 oz) corn kernels (canned, frozen or fresh)

¾ cup (4 oz) peas (canned, frozen or fresh)

Heat olive oil in a stock pot over medium-high heat.

Add onions, carrots, and celery; saute four minutes; add garlic; saute ~30 seconds more, until fragrant.

Add broth, tomatoes, potatoes, parsley, bay leaf, thyme, salt and pepper.

Bring to a boil; add green beans; reduce heat to low, cover and simmer 20 minutes.

Add peas and corn; simmer five minutes more.

Halve it, double it, triple it…just do the math!

1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic