Vegetable Soup
Harvest time is the perfect time to make up a delicious vegetable soup brimming with all those delicious late summer vegetables. This recipe is great to warming up on a cool fall day.
Course
Dinner
,
Lunch
Cuisine
American
Servings
Prep Time
2
persons
15
minutes
Cook Time
30-45
minutes
Servings
Prep Time
2
persons
15
minutes
Cook Time
30-45
minutes
Ingredients
2
tbsp
olive oil
1
pc
onion
large (diced)
1
cup
carrots
diced
1
cup
celery
(diced)
2
cups
green zucchini
(diced)
2
cloves
garlic
large minced
2
tbsp
tomato
paste
6
cups
vegetable broth
(low-sodium)
1
pc
bay leaf
1
tsp
sea salt
Freshly ground pepper
to taste
1 1/2
cups
corn
(approximately two ears) off the cob
3
pcs
tomatoes
large chopped and diced (with juice)
15
oz can
navy beans
drained and rinsed salt free
¼
cup
parsley
chopped fresh
Instructions
Use a large soup pot.
Bring the pot to temperature on the stove-top over medium heat.
Add the olive oil, onions, celery, carrots, and zucchini and stir occasionally as you cook the vegetables until tender (about 7-8 minutes).
Add the garlic and cook another 3 minutes.
Add the tomato paste and mix in.
Turn the heat up and add the rest of the ingredients.
Once it comes to a boil, reduce the heat to a simmer and cook uncovered for another 15 minutes.
Serve steaming hot and watch it disappear.