Description

This easy to make soup is great anytime but is great for meatless Mondays. It's ready in about 40 minutes so it makes a great, delicious dish to serve when time is limited.

Ingredients

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

Steps

1. In a soup pot, heat butter and olive oil. Add onions, celery, and carrots; sauté until onions are softened but not browned.
2. Stir in garlic, potatoes, green beans, and corn; sauté for 4-5 minutes. Add thyme and oregano; stir. Pour in tomatoes and vegetable broth; bring mixture to a boil.
3. Reduce heat; let soup simmer 20-25 minutes.