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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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A savory vegetable soup with a wide range of beans, veggies, and flavor. I make this soup in a large quantity for two reasons: 1) I have a large family (5 people, plus usually one guest per night, including one or more teenagers.) 2) Leftovers are my friend! But feel free to cut the recipe in half so you won't have to figure out to do with a zillion cups of leftover soup! XD Ingredients:
1 yellow onion |
1 1/2 teaspoons salt |
1 1/2 teaspoons pepper |
2 tablespoons olive oil |
2 cups of diced golden potatoes |
2 cups of diced carrots |
2 cups frozen corn |
2 cups frozen black-eyed peas |
1 (14 ounce) can kidney beans |
1 1/2 cups celery |
8 cups chicken broth |
1 (28 ounce) can crushed tomatoes |
1 (14 1/2 ounce) can stewed tomatoes |
1 (6 ounce) can tomato paste |
Directions:
1. Dice onions.
2. Sauté onions in pan with olive oil, salt, and pepper until translucent.
3. Set aside.
4. Dice potatoes, celery, and carrots.
5. Set aside.
6. Bring chicken broth and crushed tomatoes to a simmer.
7. Add tomato paste, whisk until smooth.
8. Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
9. Cook on low for 30 minutes, or until carrots and potatoes are soft.
10. Serve.
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