A hearty, healthy vegetable soup with unlimited ingredient options!
Course: Soup
Servings: 10
Author: Liz Geeslin
Ingredients
2tbspolive oil
2cupsdiced onion
2cupsdiced celery
2cupsdiced green pepper
1quartchicken broth
112 oz bagfrozen crinkle cut carrots
112 oz bagfrozen green beans
112 oz bagfrozen chopped spinach
128 oz candiced fire roasted tomatoesI used Muir Glen
215 oz cansdiced tomatoes with basil, garlic and oreganoI used Red Gold
315 oz cansGreat Northern beansdrained and rinsed
seasonings of your choice!
Instructions
Prepare the diced vegetables or use 2 - 12 oz bags of Kroger Mirepoix / Cajun Blend frozen vegetables.
Heat olive oil in a large stock pot over medium heat and add the diced vegetables.
Saute vegetables for 5 minutes or so, then add the chicken broth and bring to a simmer.
Add the frozen vegetables, tomatoes and seasonings of your choice.
Cover and bring to a low boil, stirring occasionally.
Lower the heat, uncover and taste for seasonings, adjust if necessary.
Add the drained beans.
Simmer over low heat until the vegtables are tender, about 20 - 30 minutes.
Serve with crusty bread!
Notes
This recipe makes a nice big pot of soup. If you like more broth, add additional chicken or vegetable broth.Soup freezes BEAUTIFULLY! Portion into individual servings for a quick lunch or into a larger container for an easy impromptu dinner with friends that only requires heating up and toasting some artisan rolls to complete the meal!