Grandma's Healthy Vegetable Soup
115kcal
Ingredients
- 3 tbsp olive oil divided
- 1 cup carrots diced, 2 - 3 carrots
- 1 cup celery diced, 3 - 4 stalks stalks
- 1 cup yellow onion diced
- 8 ounces mushrooms sliced, white or baby bella
- 1 teaspoon garlic minced
- 2 15 ounce cans petite diced tomatoes
- 6 cups vegetable broth
- 2 cups water
- 1 cup potatoes peeled and diced, about 2 medium
- 1 cup frozen corn kernels
- 1 cup frozen peas
- 1 tbsp worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp dried parsley flakes
- 1/2 tsp dried thyme
- 1 whole bay leaf
Equipment
Instructions
- In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 - 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes.
- Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
- Ladle into bowls and add additional salt and pepper to taste.
- Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.
Nutrition
Serving1.5cupCalories115kcalCarbohydrates15gProtein3gFat6gSaturated Fat1gSodium1088mgPotassium318mgFiber3gSugar6gVitamin A4597IUVitamin C12mgCalcium26mgIron1mg