Vegetable Soup

Vegetable Soup
Maura McEvoy
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preparation
20
minutes
cooking
40
minutes
Serves 4

Ingredients

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
1/2
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
1/4
pound
green beans, cut into 1-inch pieces (1 cup)
1
cup
chopped broccoli
freshly grated Parmesan
1
baguette, sliced and toasted (optional)

Directions

  1. 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.
  2. Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.
  3. Reduce heat to medium and simmer, partially covered, 15 minutes.
  4. Add the tomatoes, beans, and broccoli. Cook 5 to 10 minutes more or until all the vegetables are tender.
  5. Sprinkle with Parmesan. Serve with toasted baguette slices (if desired).
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Carbohydrate 31 g
  • Cholesterol 0 mg
  • Fat 10 g
  • Fiber 4 g
  • Iron 2 mg
  • Protein 10 mg
  • Sat Fat 1 g
  • Sodium 542 mg
  • Fiber 6 g
  • Sugar 8 g
What does this mean? See Nutrition 101.

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