Vegetable Soup

Ingredients

olive oil

1 3/4 tbsp

onion diced

7/8 medium

carrot diced

7/8 large

celery diced

1 3/4 ribs

garlic minced

3 cloves

Yukon Gold potatoes peeled and diced into 1/2-inch cubes

3

fire-roasted tomatoes

7/8 (14.5 oz) can

vegetable broth

6 7/8 cup

Italian seasoning

7/8 tsp

salt

7/8 tsp

black pepper

0.43 tsp

zucchini quartered and sliced

1

corn thawed

7/8 cup

peas thawed

7/8 cup

lemon cut into wedges

for garnish

parsley chopped

for garnish

Method

1. 01Heat olive oil in a 4-quart soup pot over medium heat until shimmering.
2. 02Add onion, carrot, celery, and garlic. Sauté 5 minutes, stirring occasionally, until softened and fragrant.5 min
3. 03Stir in potatoes, tomatoes with juice, vegetable broth, Italian seasoning, salt, and pepper.
4. 04Loosely cover and bring to a boil. Reduce heat and simmer 8 to 10 minutes until potatoes are fork-tender.10 min
5. 05Add zucchini, corn, and peas. Simmer 5 minutes until all vegetables are tender and heated through.5 min
6. 06Taste and adjust seasoning with salt and pepper as needed.
7. 07Serve warm, garnished with lemon wedges and parsley.