vegetable soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 2 potatoes, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup corn (frozen or fresh)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add garlic and cook for 1 minute more.
4. Pour in vegetable broth and crushed tomatoes. Bring to a boil.
5. Add potatoes and green beans. Reduce heat and simmer for 15 minutes.
6. Add corn, oregano, and basil. Simmer for another 10 minutes, or until vegetables are tender.
7. Season with salt and pepper to taste.

Notes

• For a smoother soup, you can use an immersion blender to partially blend some of the soup.
• Serve with a crusty bread for dipping.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze for later, cool completely before transferring to freezer-safe containers.