Easy Vegetable Soup
- 1 tsp leaf oregano
- 1/2 tsp fresh thyme
- 1/2 tsp ground thyme
- 1 bay leaf
- 1/2 tsp garlic powder
- 2 celery (I prefer to cut them in half down the middle then slice thin)
- 3 carrots (peeled and sliced)
- 1/2 white onion (diced)
- 3 garlic cloves (minced)
- 12 oz frozen green beans
- 2 cup frozen corn
- 2 potatoes (chopped)
- 14 oz can no salt added diced tomatoes (I use Kroger Simple Truth brand)
- 8 oz can of no salt added tomato sauce
- 5 cup low sodium vegetable broth (if you use more vegetables, add an additional cup of vegetable broth as it should cover all of your vegetables in your pot)
- 1 tbsp olive oil
- 1/2 tsp kosher salt (add with seasonings before you add the wet ingredients)
- 1/2 tsp kosher salt (after the soup is done before you serve)
- Pepper to taste (optional)
Set stovetop to medium-high temperature.
Add 1 tbsp of olive oil to a large pot.
Add the onion, carrots and celery to the pot and sauté for about 5 minutes making sure the vegetables do not brown. Adjust temperature if needed.
Add the garlic and mix with the vegetables and continue cooking for 1 minute.
Add the potatoes, green beans and corn, mix with the vegetables and cook about 1-2 minutes.
Add the leaf oregano, fresh thyme, ground thyme, garlic powder and 1/2 tsp of kosher salt.
Add the no salt added diced tomatoes, no salt added tomato paste and low sodium vegetable broth and mix with vegetables.
Add the bay leaf.
Allow soup to reach a boil and then decrease heat to medium-low. Cover.
Cook for 20-30 minutes or until the vegetables are cooked and have softened.
Taste and add additional salt if needed.
Remove bay leaf and serve with crackers or cornbread.