30-Minute Vegetable Soup
Servings Prep Time
6-8people 15minutes
Cook Time
15minutes
Servings Prep Time
6-8people 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat olive oil over medium-high heat in a large pot or dutch oven. (If you don’t have a large pot, split the recipe up into half among 2 pots. )
  2. Add diced onion, chopped celery and italian seasoning to the heated oil. Cook until onions and celery look translucent.
  3. Season with a sprinkle of salt and pepper.
  4. Pour in 1 and 1/2 (32 ounce chicken broth cartons) or your 3- 14 ounce cans into the pot.
  5. Pour in the 28-ounce can of diced tomatoes with the juice into the pot. Give everything a nice stir. Stir in the tablespoon of tomato paste.
  6. Add 1 cup of water to the mixture. Bring everything to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
  7. Pour in all of the frozen, canned or fresh vegatbles into the pot. Give everything another stir. Simmer for another 15-20 minutes or until the potatoes are nice and tender.
  8. Season with more salt and pepper to taste. Let cool completely before you store it.
  9. I like to serve mine with sweet yellow cornbread. Enjoy friends!
Recipe Notes

You can freeze this soup in freezer bags or other freezable containers after cooling completely. This makes a quick and delicious weeknight dinner, that you can just thaw and serve in under 20 minutes!