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the minimalist table

serving up simple, wholesome meals

Hearty Vegetable Soup

Yes to a vegetable soup, all year round! This recipe is very simple, yet extremely delicious, and as the name implies, it’s hearty.

Hearty Vegetable Soup
 
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Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into ½" rounds
  • 3 stalks celery, diced
  • 1 medium russet potato, peeled and diced
  • 2 teaspoons Italian seasoning
  • kosher salt and freshly ground black pepper
  • 6 cups of vegetable broth
  • 2 14-ounce can diced tomatoes
  • 1 cup corn, canned, frozen, or fresh
  • 1 bay leaf
  • 1 15-ounce can kidney beans, drained and rinsed
  • ¼ cup fresh parsley, chopped
Instructions
  1. In large stock pot, heat olive oil over medium-high heat. Add onions and cook until translucent and soft. Add garlic, stir until fragrant. Add carrots, celery, potato, and Italian seasoning, cook until vegetables begin to soften. Season with kosher salt to taste.
  2. Add vegetable broth, diced tomatoes, corn, and bay leaf, season with kosher salt and freshly ground black pepper to taste. Bring to boil, lower heat to gentle simmer, and cook for 25-30 minutes.
  3. Add kidney beans and cook for another 5-10 minutes. Add fresh parsley, and adjust seasoning to taste.