After a few days of warm weather, it's cooled off again and today seems like a good day for warm soup. Homemade vegetable soup with cornbread is so satisfying on a cool spring day.
Homemade Vegetable Soup
Ingredients
2 Tbsp oil
1 medium onion, chopped
2 cloves garlic, minced
½ cup celery, chopped
4 cups broth
2 (14.5 oz) cans diced tomatoes
1 cup carrots, chopped
1 cup potatoes, peeled and chopped
1 cup frozen peas
1 cup frozen corn
1 bay leaf
½ tsp dried thyme or 1 tsp fresh
Instructions
In large saucepan, sauté onion until it starts to brown.
Add garlic and celery and sauté for 30 seconds.
Pour in broth, diced tomatoes, vegetables and seasonings.
Bring to a simmer over high heat, then cover and cook over medium-low heat until vegetables are tender.
Remove bay leaf before serving.
Simplified Ingredient List
2 Tbsp oil
¾ cup frozen mirepoix (mix of chopped onion, celery, carrot, and/or peppers)
4 cups broth
2 (14.5 oz) cans diced tomatoes
4 cups fresh or frozen chopped mixed vegetables
Season to taste
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