This easy vegetable soup is packed full of flavor and a hearty helping of vegetables in every bowl!

With this soup being made from fresh veggies, I like to cook it just enough so that the carrots become tender but all of the veggies still have a nice texture. Typically, about 20 minutes of simmering (after all of the ingredients have been added) leaves the green beans with a bit of a snap and the corn with a nice pop!

All those veggies make such a fresh tasting soup that I typically won’t overpower their taste with much salt. But if you prefer more salt feel free to add it toward the end of the cooking to suit your taste.

FOOD IDIOM SOUPED UP + VEGETABLE SOUP RECIPE | EAT YOUR WORDS EP. 9

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Vegetable Soup

Author: Isis

Ingredients

• 2 tablespoons olive oil
• 1 1/2 - 2 cups chopped onion about 1 medium onion
• 2 cups sliced carrots 3 or 4
• 2 cups chopped celery 3 or 4 stalks
• 3 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups chopped tomatoes about 2 tomatoes
• 6 cups vegetable stock
• 1 cup tomato sauce
• 2 cups water
• 3 cups green beans cut into 1" pieces (about 1/2 lb)
• 1 cup corn 1 ear of corn, kernels removed
• 3 cups cooked great northern beans
• 1/2 cup pasta shells dry

Instructions

1. Heat olive oil over medium heat in large pot

2. Add onions, carrots and celery and cook until the onions soften

3. Add the garlic, dried herbs, salt and pepper and stir together until fragrant

4. Add the chopped tomatoes, vegetable stock, tomato sauce, water and bring to a simmer

5. Add the green beans, corn, great northern beans, dry pasta and simmer for 20 - 30 minutes until carrots are just tender and pasta is cooked

6. Serve and enjoy