Easy Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 stalk celery finely diced
- ½ medium onion finely diced
- 1 medium carrot finely diced
- 4 cloves garlic minced
- 1 small bunch haricots vert cut into 1-inch pieces
- 28 ounces whole tomatoes
- 2 cups vegetable stock or other stock if you aren't vegetarian
- 2 cups water
- 1 large russet or baking potato peeled and finely diced
- 1 teaspoon salt plus more if needed
- 1 tablespoon Worcestershire sauce omit for vegan
Instructions
- In a large soup pot, add the olive oil, celery, onion, and carrot over medium-high heat. Stir for 3 minutes to soften, then add the garlic and green beans. Stir for two minutes, then pour in the stock and water. Add the tomatoes, crushing them into smaller pieces with your hands as you drop them into the soup.
- Stir the soup, then add the diced potato, soup, and Worcestershire sauce. Taste the soup, and add more salt to your preference (it may be a lot, the potato will soak up salt as it cooks).
- Cover the soup, reduce the heat to medium, and simmer the soup for 20-30 minutes, stirring every 10 minutes or so, until the potato is cooked through. Taste one more time and add more salt until the soup is very flavorful.
- Serve with cheddar cheese, crackers, bread, or anything you like. Enjoy!
Notes
- I cut everything very small for toddler purposes, and because the soup cooks faster if the vegetables are in smaller pieces. The cook time is approximate; when a potato is tender and cooked through the soup is ready to eat.
- Don't be shy with salt! You may have to add it at several different points during the cooking to season it properly and enough. Add a few pinches each time you taste it until it tastes very flavorful to you.
Nutrition
Serving: 4g
Tried this recipe?Let me know how it was!