Grandma's Healthy Vegetable Soup
Comforting and hearty whole-meal soup, packed with healthy vegetables, broth and spices just like Gran used to make!
- 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
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.
Serving: 1.5cupCalories: 115kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 1088mgPotassium: 318mgFiber: 3gSugar: 6gVitamin A: 4597IUVitamin C: 12mgCalcium: 26mgIron: 1mg
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