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Vegetable Soup

Vegetable Soup
Hearty Vegetable Soup
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Recipe type: Lunch, Soup, Dinner
Ingredients
  • 4 tablespoons olive oil
  • 2 onions, large dice
  • 2 carrots, small dice
  • 4 celery stalks, chopped
  • 4 cloves garlic, minced
  • (1) 15-ounce can garbanzo beans
  • (1) 28-ounce can diced tomatoes
  • 1.5 quart (48 fluid ounces) vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 bunch parsley, roughly chopped
  • 1 lemon, zested, juiced
  • Salt, to taste
  • Pepper, to taste.
Instructions
  1. Heat olive oil over medium heat in a heavy-bottomed pot.
  2. Once hot, add onions, cook 1 minute. Add carrots, cook, 1 minute, add celery.
  3. Cook additional 5 minutes until vegetables are slightly soft.
  4. Add garlic, cook 1 additional minute.
  5. Add potatoes, beans, diced tomatoes, dried herbs and stock.
  6. Bring to boil, reduce to simmer. Simmer, uncovered until vegetables are tender, about 25 minutes.
  7. Remove from heat, add parsley and lemon juice. Season with salt and pepper.
  8. Serve with sliced whole grain bread and a sprinkle of shredded Parmesan and cheddar if you have it!