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Ashlee

Garden Veggie Comfort Soup

This hearty garden veggie soup is loaded with vegetable goodness including green beans, corn, potatoes, tomatoes, onions, garlic, kale, carrots and celery. So easy and comforting.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soups
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp dried thyme
  • 3 medium carrots, chopped into rounds
  • 1-2 large russet potatoes
  • 2 cups fresh green beans, chopped
  • 2 celery stalks, chopped
  • 2 corn cobs, kernels removed
  • 2 cups kale, chopped
  • 1 (28 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 2 tsp Italian seasoning
  • Kosher salt and ground pepper, to taste

Method
 

  1. Prepare and chop all the vegetables before cooking. Set aside.
  2. In a stockpot, heat olive oil on medium-high heat. Add onion, garlic, thyme and season with kosher salt and ground pepper. Cook until fragrant, about 1 minute. 
  3. Add carrots, potatoes, green beans, celery, corn, kale and diced tomatoes. Stirring for about 1 minute. Then, add vegetable broth and Italian seasoning.
  4. Bring to boil and cook soup until vegetables are tender, about 15 minutes. Stirring occasionally.
  5. Bring to simmer. Serve immediately.