This soup is packed full of vegetables and nutrients and is perfect at anytime of year. It makes a ton so freeze half so that you have a great dinner ready to be pulled out and reheated in a pinch. Great with a big hunk of bread for dipping!!
2 tsp Olive Oil
4 Garlic Cloves
2 Celery Stalks
2 large or 5-6 small Red or White Potatoes
2 handfuls Green Beans
1 large Zucchini
2 large Tomatoes
1 cup Peas (frozen works perfectly well)
1 can Navy Beans
8 Green Onions (about a half a bunch)
4 cups Chicken or Vegetable Broth (low sodium)
4 cups Water
Pinch of Chili Flakes
2 tbsp Basil
2 tbsp Thyme
½ cup Parmesan
Sautee the onion, leek, garlic, on medium heat until tender. Add in the celery, carrots, and potatoes, season with S and P, add chili flakes and let cook for a few minutes. Add broth and water, bring to a boil, and then turn to low, simmer for 10 minutes (until the potatoes are tender).
Add green beans, zucchini, tomatoes, peas, and navy beans. Simmer for another 15 minutes. Add in the green onions and herbs, simmer for another 5. You can keep the soup on the stove for a while, but it’s great when the soup has a bite to it. Top with parmesan cheese and enjoy the benefits of a healthy, soothing, scrumptious soup!
Feel free to add or remove any vegetables that you love in a soup. Broccoli, cauliflower, and any frozen vegetables are great and easy additions!
Cooking Time: 35 minutes