Soup is the perfect meal for sick days or days when you need a little extra home comfort!
This recipe is something I adapted from Cooking Classy. I've tailored it to match the flavors I enjoy which is totally something you can do as well.
It's easy and you'll have food on the table in an hour!
2 Tbsp olive oil
1 medium yellow onion
4-5 Medium carrots
3 Celery stocks (optional--I did not use)
6 cloves of garlic (use more or less according to your taste preferences)
4 cans veggie broth (You can make this with chicken broth if you prefer)
2 (14.5 oz) cans diced tomatoes (undrained)
10-15 baby multi-colored potatoes
1/3 cup chopped fresh parsley (optional, I did not use)
3-5 bay leaves
2 tablespoons Italian seasonings
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 cup frozen or fresh peas
Heat your oil in a pan.
Add onions, carrots, and celery (if you use it). Saute everything until onions start to caramelize. Add your garlic.
Next, add your tomatoes in and the water it comes in, then potatoes, bay leaves, Italian seasoning, season with salt and pepper to taste. You can use organic no salt seasoning from Costco if you'd like.
Bring the whole thing to a boil, then add your green beans.
Lower the heat and cook for 45 minutes. Add your peas and cook the whole soup for 5 minutes.