From Haley’s kitchen

30-Minute Vegetable Soup

Name: 30-Minute Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 people
Ingredients: 2 32 ounce Chicken Stock Cartons (You are only going to use about 1 & 1/2 cartons) or you can buy 3 (14 ounce cans); 1 Medium onion White or Yellow; 2 tablespoons Italian Seasoning; salt & pepper to taste; 3 tablespoons olive oil; 1 28 ounce can diced tomatoes with juice; 1 tablespoon tomato paste; 6 cups fresh, frozen or canned vegetables I used frozen corn, peas, carrots, green beans, lima beans; 5-6 baby gold potatoes cut into small cubes; 2 baby zucchini cut into small disk and then cut disk in half; 1 cup celery thinly sliced

Sauté your onion and celery in that initial olive oil until they turn translucent, then stir in the tomato paste with the diced tomatoes and broth. This gives you a deeply flavored base in just a few minutes, so when the vegetables go in later, they cook into an already delicious broth instead of simmering in plain stock.

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30-Minute Vegetable Soup

Yield: 6-8 peoplePrep: 15mCook: 15mTotal: 30m

Gather

Ingredients

2 32 ounce Chicken Stock Cartons (You are only going to use about 1 & 1/2 cartons) or you can buy 3 (14 ounce cans)
1 Medium onion White or Yellow
2 tablespoons Italian Seasoning
salt & pepper to taste
3 tablespoons olive oil
1 28 ounce can diced tomatoes with juice
1 tablespoon tomato paste
6 cups fresh, frozen or canned vegetables I used frozen corn, peas, carrots, green beans, lima beans
5-6 baby gold potatoes cut into small cubes
2 baby zucchini cut into small disk and then cut disk in half
1 cup celery thinly sliced

Let’s cook

Steps

Heat olive oil over medium-high heat in a large pot or dutch oven. (If you don't have a large pot, split the recipe up into half among 2 pots. )
Add diced onion, chopped celery and italian seasoning to the heated oil. Cook until onions and celery look translucent.
Season with a sprinkle of salt and pepper.
Pour in 1 and 1/2 (32 ounce chicken broth cartons) or your 3- 14 ounce cans into the pot.
Pour in the 28-ounce can of diced tomatoes with the juice into the pot. Give everything a nice stir. Stir in the tablespoon of tomato paste.
Add 1 cup of water to the mixture. Bring everything to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
Pour in all of the frozen, canned or fresh vegatbles into the pot. Give everything another stir. Simmer for another 15-20 minutes or until the potatoes are nice and tender.
Season with more salt and pepper to taste. Let cool completely before you store it.
I like to serve mine with sweet yellow cornbread. Enjoy friends!

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