Vegetable Soup Recipe

Ingredients

• 3 Tablespoons olive or avocado oil
• 1 medium yellow onion (diced (about 1 cup))
• 2 carrots (cut into coins (1 cup))
• 2 celery ribs (diced (1 cup))
• 1 Tablespoon minced garlic
• 1 cup small-diced sweet potatoes (cut into ½”/1.5cm cubes )
• 1 cup small-diced gold or russet potatoes (cut into ½”/1.5cm cubes)
• 1 ½ Tablespoons tomato paste
• 1 ½ teaspoons dried basil
• 1 ¼ teaspoon table salt (plus more to tate)
• ¼ teaspoon ground black pepper (plus more to taste)
• 1 14.5 oz can fire roasted diced tomatoes (undrained)
• 1 ½ cups fresh or frozen cut green beans
• 1 ¼ cups fresh or frozen sweet corn
• ½ cup fresh or frozen lima beans
• 6 cups vegetable broth
• 2 bay leaves
• 1 thyme sprig (or ½ teaspoon dried thyme)

Steps

1. 1

   Add oil to a large soup pot and heat over medium heat until shimmering.

2. 2

   Add onion, carrots, and celery and cook until softened (about 5 minutes).

3. 3

   Add garlic and cook, stirring, until fragrant (about 30 seconds).

4. 4

   Add potatoes and cook several minutes longer, stirring occasionally (about 3-5 minutes).

5. 5

   Add tomato paste, dried basil, salt, and pepper and stir until tomato paste is deepened in color (about 60 seconds).

6. 6

   Add tomatoes, green beans, corn, lima beans and broth, then add bay leaves and thyme. Stir well and bring to a simmer.

7. 7

   Simmer uncovered for 30 minutes/until potatoes and green beans are tender when pierced with a fork. Don't skip the simmer, it's necessary for the soup to develop its full flavor

8. 8

   Taste-test and add additional salt and pepper as needed (if the soup seems even slightly bland, it just needs more salt!). Serve.