This Vegetable Soup, with fresh seasonal veggies and a flavorful broth, it takes 35 minutes to make and is perfect for warming you up on cold winter days!
1lbpotatoes chopped(about 3-4 medium) peeled if desired
1 ½cupsfired roasted diced tomatoes(or other flavor — 398ml/13oz)
1cupfresh or frozen green beans cut in thirds
½cupcanned or frozen corn
1cupfinely chopped spinach
Instructions
Heat oil in a pot over medium-high heat. Add onion, carrots and celery and sauté until softened, about 4-5 minutes.
Add the tomato paste, garlic, Italian seasoning, salt, pepper and bay leaf. Stir and cook for 1 minute.
Add the chicken broth to the pot, and scrape the bottom with a wooden spoon to remove any browned bits.
Add the potatoes and tomatoes and bring to a simmer over high heat.
Cover, reduce heat to medium-low heat and cook until potatoes are tender about 10 minutes.
Stir in the green beans, corn and spinach. Adjust seasonings to taste (the amount of salt needed will depend on the type of broth and vegetables used. Add 1 teaspoon sugar to balance tomato paste if needed) and serve.
Video
Notes
The soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.Storing: Store this soup in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.This vegetable soup freezes so well! Store it in a freezer-safe container and freeze it for up to 1 month.