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Grandma’s Vegetable Soup

Ingredients

  • 3 tbsp olive oil divided
  • 1 cup carrots diced, 2 – 3 carrots
  • 1 cup celery diced, 3 – 4 stalks stalks
  • 1 cup yellow onion diced
  • 8 ounces mushrooms sliced, white or baby bella
  • 1 teaspoon garlic minced
  • 2 15 ounce cans petite diced tomatoes
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup potatoes peeled and diced, about 2 medium
  • 1 cup frozen corn kernels
  • cup frozen peas
  • 1 tbsp worcestershire sauce
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried parsley flakes
  • 1/2 tsp dried thyme
  • 1 whole bay leaf

Instructions

  • In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 – 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes.
  • Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
  • Ladle into bowls and add additional salt and pepper to taste.
  • Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.