Vegetable Soup

0302chowder
Photo by Maura McEvoy
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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 239 calories
    • Calories 38 calories from fat
    • Fat 10 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 542 mg
    • Protein 10 mg
    • Carbohydrate 31 g
    • Sugar 8 g
    • Fiber 4 g
    • Iron 2 mg

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 large yellow onion, chopped
  3. Check 2 carrots, chopped
  4. Check 2 celery stalks, chopped
  5. Check 3 14.5-ounce cans low-sodium chicken broth
  6. Check 1/2pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
  7. Check 1tablespoon fresh thyme leaves or 1 teaspoon dried thyme
  8. Check kosher salt
  9. Check 1 14.5-ounce can diced tomatoes
  10. Check 1/4pound green beans, cut into 1-inch pieces (1 cup)
  11. Check 1cup chopped broccoli
  12. Check freshly grated Parmesan
  13. Check 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).