The past couple of days in Nashville have been a little chilly compared to the hot days we’ve been getting lately. I made this vegetable soup a while ago and I think this weekend would be a great time to make it again before the temperatures climb back into the 80s.
One of the things I love about vegetable soup is that it is so adaptable. I used this basic recipe and added the veggies I wanted. I also love that you can use vegetables that are fresh, frozen, or a combination of both.
- Two tablespoons olive oil
- 1 medium onion, chopped
- 2 teaspoons Italian seasoning
- 3 (14.5 oz) cans vegetable broth
- 2 (14.5 oz) cans diced tomatoes, with juice
- 1 tablespoon tomato paste
- 2 medium russet potatoes, peeled and diced
- 4 carrots, peeled and diced
- 1 cup cut green beans
- 2 cups peas
- 2 cups corn
Heat oil in a large pot over medium heat. Add the onions, Italian seasoning, salt, and pepper. Cook until onions are translucent, about 5 minutes. Stir frequently.
Add broth, tomatoes (with juice), tomato paste, and 3 cups of water. Bring all of this to a boil then reduce the heat to a simmer. Cook, uncovered, for 20 minutes.
Add all of the veggies to the pot. Bring the mixture back to a simmer. Cook until the vegetables are tender, about 30 minutes.