SafePlates

Ingredients

• 2 tablespoons (30ml) olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced (about 1 1/2 cups or 180g)
• 2 celery stalks, sliced (about 1 cup or 120g)
• 1 large potato, peeled and diced (about 1 1/2 cups or 225g)
• 1 zucchini, diced (about 1 cup or 130g)
• 1 can (14.5 oz or 410g) diced tomatoes
• 6 cups (1.4L) low-sodium vegetable broth
• 1 teaspoon (5g) salt
• 1/2 teaspoon (1g) black pepper
• 1 teaspoon (1g) dried thyme
• 1 teaspoon (1g) dried oregano
• 1 cup (150g) frozen green beans
• 1 cup (150g) frozen corn kernels
• 2 tablespoons (8g) chopped fresh parsley (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
5. Add the zucchini and cook for another 2 minutes.
6. Pour in the diced tomatoes (with their juice) and vegetable broth.
7. Stir in the salt, black pepper, thyme, and oregano.
8. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
9. Add the frozen green beans and corn. Simmer for another 10 minutes until all vegetables are tender.
10. Taste and adjust seasoning if needed. Stir in fresh parsley before serving, if using.

Tip

Serve with crusty bread for a complete meal. This soup stores well and tastes even better the next day!