Vegetable Soup

Yields 8 Servings

Steps
1. Measure all ingredients and put in 4 qt
sauce pan.
2. Add all ingredients (except green beans)
& season with salt and pepper to
taste*.
3. Bring to a boil, then add green beans.
Ingredients 4. Reduce heat to medium-low, cover and
simmer until potatoes are almost fully
3/4 cups chopped yellow onion (1/2 med)
tender, about 20 - 30 minutes.
1 cups peeled and chopped carrots
1/2 cups chopped celery
5. Optional: Add squash, corn and peas
1 Tbsp. garlic, minced and cook 5 minutes longer. Serve
2 (14.5 oz) cans (or 1x32oz container) low- warm.
sodium chicken broth or vegetable broth
6. Serve with crackers and enjoy!
1 (14.5 oz) can diced tomatoes (undrained)
1 1/2 cups peeled and 1/2-inch thick
diced potatoes
3 tsp dried parsley
1 bay leaves
1/4 tsp dried thyme
Salt and freshly ground black pepper
3/4 cups chopped frozen or fresh green
beans

Recipe & image adapted from

Optional add ins: cookingclassy.com/vegetable-soup (080119).
1/2 cup frozen or fresh corn
1/2 cup frozen or fresh peas
1/2 cup squash sliced in half circles

Serve with saltine or oyster crackers!