A hearty Vegetable Soup that's packed full of vegetables! There's nothing better than a warm bowl of soup on a chilly winter day and this hearty vegetable soup recipe is the best!
Author: Kara
Ingredients
1tablespoonolive oil
4carrotspeeled and chopped
4celery ribschopped
1large onionchopped
1large green pepperchopped
1teaspoonminced garlic
2cupschopped cabbage
1bag10 oz. frozen green beans
1bag10 oz. frozen corn
1can15 oz. garbanzo beans, rinsed and drained
1can15 oz. kidney beans, rinsed and drained
1bay leaf
2teaspoonschicken bouillon granules
1teaspoondried parsley flakes
1teaspoonsalt
1/4teaspoonpepper
1teaspoondried thyme
1/2teaspoondried basil
1can28 ounces diced tomatoes, undrained
3cupsvegetable juice
3cupswater
fresh parsleychopped
Instructions
Heat oil over medium heat in a large stockpot. Add carrots, onions, celery and green pepper to pot. Saute until crisp-tender. Add garlic and cook for an additional minute.
Stir in remaining ingredients and bring to a boil.
Reduce heat and cover. Cook on low heat for 1 hour or until vegetable are tender.
Remove bay leaf.
Serve in individual bowls with fresh parsley
Notes
Refrigerate for up to 4 days. Freeze for up to 6 months.