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30-Minute Vegetable Soup
30-Minute Vegetable Soup - - Chicken Stock Cartons ((You are only going to use about 1 & 1/2 cartons) or you can buy 3 (14 ounce cans) ), onion (White or Yellow), Italian Seasoning, salt & pepper to taste, olive o…
Ingredients
- 32 ounce
- Chicken Stock Cartons
- (You are only going to use about 1 & 1/2 cartons) or you can buy 3 (14 ounce cans)
- d:2
- Medium
- onion
- White or Yellow
- d:1
- tablespoons
- Italian Seasoning
- salt & pepper to taste
- olive oil
- d:3
- 28 ounce can
- diced tomatoes with juice
- tablespoon
- tomato paste
- cups
- fresh, frozen or canned vegetables
- I used frozen corn, peas, carrots, green beans, lima beans
- d:6
- 5-6
- baby gold potatoes
- cut into small cubes
- d:5
- baby
- zucchini
- cut into small disk and then cut disk in half
- cup
- celery
- thinly sliced
Steps
- Heat olive oil over medium-high heat in a large pot or dutch oven. (If you don't have a large pot, split the recipe up into half among 2 pots. )
- Add diced onion, chopped celery and italian seasoning to the heated oil. Cook until onions and celery look translucent.
- Season with a sprinkle of salt and pepper.
- Pour in 1 and 1/2 (32 ounce chicken broth cartons) or your 3- 14 ounce cans into the pot.
- Pour in the 28-ounce can of diced tomatoes with the juice into the pot. Give everything a nice stir. Stir in the tablespoon of tomato paste.
- Add 1 cup of water to the mixture. Bring everything to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
- Pour in all of the frozen, canned or fresh vegatbles into the pot. Give everything another stir. Simmer for another 15-20 minutes or until the potatoes are nice and tender.
- Season with more salt and pepper to taste. Let cool completely before you store it.
- I like to serve mine with sweet yellow cornbread. Enjoy friends!