Description

This vegetable soup is absolutely delicious. It's full of vegetables, spices, herbs and flavor, and so satisfying and comforting. If you have 45 minutes to spare, you can make this soup.

Ingredients

• 2 T. butter
• 1 T. olive oil
• 1 c. onions chopped, from 1 medium onion
• 1 c. celery chopped, from 3 ribs of celery
• 1 c. carrots diced, from 4 carrots
• 1 T. minced garlic
• 2 c. potatoes cubed, from 3 potatoes
• 1 c. green beans chopped, fresh or frozen
• 1 c. corn kernels, fresh or frozen
• 1 t. dried thyme
• 1 t. dried oregano
• 2 (14.5 oz.) cans diced tomatoes, undrained
• 6 c. vegetable broth
• salt and pepper, to taste

Steps

1. Heat butter and olive oil together in a dutch oven or large soup pot. Add onions, celery, and carrots; cook for a few minutes until the onions soften, making sure not to brown them.
2. Add garlic, potatoes, green beans, and corn; sauté for 4-5 minutes. Add in the thyme and oregano.
3. Add broth and canned tomatoes with its juices; bring to a boil; reduce to a simmer; simmer 20-25 minutes.