Hearty Vegetable Soup

A perfect bowl of soup for a chilly January day

What's better than soup on a cold day?


  • 2 tbsp. olive oil
  • 1 yellow onion, chopped
  • 5 baby carrots, chopped
  • 1 cup finely chopped celery
  • 28 oz. canned diced tomatoes
  • 60 oz. vegetable broth
  • 3 medium potatoes, diced
  • 1 cup green beans, chopped
  • 2 tsp. salt
  • 1 tsp ground black pepper
  • 1 cup frozen sweet corn
  • 1/2 cup green onions, chopped


  1. Preheat heavy soup pot or dutch oven over medium heat and add 2 tbsp. olive oil.
  2. Add yellow onions and carrots and saute for 6-8 minutes, stirring occasionally until cooked. 
  3. Add celery, canned tomatoes (with juice), broth, potatoes, green beans, salt and pepper.
  4. Bring to a boil then reduce heat to simmer and cook for 30 minutes. 
  5. When the vegetables are tender, add corn and green onion. Season with salt to taste and simmer for another 5-8 minutes.
  6. Remove from heat and serve warm with a side of homemade cornbread. 
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