Versatile Recipe For Vegetable Soup

Written by John fenster

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2 tablespoons olive oil 1 onion, chopped 2 carrots, sliced 2 celery stalks, sliced 3 cloves garlic, minced 1 zucchini, diced 1 yellow squash, diced 1 bell pepper, diced (any color) 1 can (14 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 8 cups vegetable broth 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste 1 cup green beans, trimmed and cut into bite-sized pieces 1 cup corn kernels (fresh or frozen) Fresh parsley, chopped, for garnish


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Start by heating the olive oil in a big pot over medium-low heat. 


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Assemble the carrots, celery, and onion into small pieces. Set the vegetables aside for five minutes to soften.


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Simply add the chopped garlic and cook for one to two more minutes, until the garlic smells good.


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The yellow squash, bell pepper, kidney beans, diced tomatoes, and zucchini should all be nicely mixed in.


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Mix in the veggie broth, dried thyme and rosemary, salt, and pepper. Assemble by stirring well.


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Make the soup simmer and let it cook for 15 to 20 minutes so the flavors can mix.


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Combine the corn and green beans. Continue to simmer for another 10 to 15 minutes, or until all of the vegetables are done the way you like them.