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Celina Swartz

Vegetable Soup

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 yellow onion chopped
  • 1 tbsp Minced Garlic
  • 2 celery stalks chopped
  • 1 can diced tomatoes 28oz
  • 4 cups Chicken broth
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1/2 tsp Parsley
  • 1 lb Gold potatoes, diced
  • 1 frozen vegetable bag

Method
 

  1. In a Dutch oven, heat the olive oil over medium-high heat. Add the onion. Cook, stirring frequently until the onions start to brown, about 5 minutes. Stir in the celery, and garlic, and cook for 5 minutes.
  2. Add the diced tomatoes. Simmer, stirring occasionally, for 8-10 minutes or until most of the liquid has evaporated. Pour in the broth. Stir in the potatoes, frozen vegetables, salt, pepper, and parsley. Bring to a boil.
  3. Partially cover and simmer until the potatoes are tender, about 20 to 30 minutes. Taste and add more salt, if needed. ENJOY!