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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it's great the next day! Ingredients:
1 tablespoon vegetable oil |
1 large onion, chopped |
2 large stalks celery, chopped |
2 1/2 teaspoons italian seasoning |
salt and pepper to taste |
1 (28 ounce) can italian-style diced tomatoes |
5 cups vegetable broth |
2 large sweet potatoes, peeled and diced |
2 large carrots, sliced thin |
6 ounces green beans, cut into 1 inch pieces |
5 cloves garlic, minced |
Directions:
1. Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.
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