Easy Vegetable Soup
Warm and cosy vegetable soup takes less than 30 minutes to make and is a staple recipe for weeknights. Serve with warm, crusty bread or a grilled cheese for a veggie-packed meal the whole family will love.
Servings: 6 large bowls
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 ribs celery chopped
- 1 (28 ounce) can diced tomato with the juices
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can chickpeas drained and rinsed
- 1 (16 ounce) bag frozen mixed vegetables
- 2 russet potatoes diced into 1/2 inch pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Heat a large stock pot over medium heat and add the diced onion and chopped celery. Cook and stir frequently for 3-4 minutes until the onion is soft and translucent.
- Add the rest of the ingredients, except the salt and pepper, and stir to combine. Turn the heat up to medium-high and bring to a boil then reduce the heat and allow to simmer for 20-25 minutes until the potatoes are fork-tender. Stir in the salt and pepper then taste and add more if desired.
Notes
How to make it in the crock pot: Cook the onion and celery over medium heat for 2-3 minutes then add them to the crock pot with the rest of the ingredients. Cook on high for 3 hour or on low for 6-7 hours.
Nutrition
Serving: 1bowl | Calories: 128kcal | Carbohydrates: 19.2g | Protein: 5.3g | Fat: 4.1g | Sodium: 341mg | Fiber: 6g | Sugar: 4.6g