This vegetable soup is such a classic. It’s simple, hearty, goodness. Now I usually prefer my bowl of soup with MEAT, and you can certainly throw in some sausage or beef, but this vegetable soup is seasoned up so well that I didn’t even miss the meat.

You wanna know what I love about homemade vegetable soup? It’s the perfect way to use up veggies, and you can really add in or leave out whatever you want!

Love potatoes? Add more of them? Hate peas? Leave it out. You really can’t go wrong here

Ingredients

• 2 tablespoons olive oil
• 3/4 cup onions diced
• 1 cup celery diced
• 1 ½ cups carrots diced
• 3 teaspoons garlic minced
• 2 ½ cups yellow potatoes diced into small cubes
• 2 300G can diced tomatoes
• 1 cups green beans
• 6 ½ cups chicken broth can also use beef or vegetable
• 1 ½ teaspoons oregano
• 1 ½ teaspoons basil
• 1 teaspoon thyme
• 1 teaspoon parsley
• 1 tablespoon brown sugar
• bay leaf
• 1 ½ cups corn
• 1 ½ cups sweet peas
• salt pepper, garlic powder and onion powder, to taste.

Instructions

• In a large pot, heat olive oil over medium heat.
• Add in onion, celery, and carrots.
• Cook until carrots are slightly tender to the bite.
• Add in garlic and cook until fragrant.
• Add in potatoes, tomatoes, and green beans.
• Pour in broth.
• Stir in oregano, basil, thyme, parsley, brown sugar, and bay leaf.
• Bring to a boil.
• Reduce heat and simmer covered until potatoes are cooked, about 20 minutes.
• Add in corn and peas and simmer until cooked.
• Taste the soup and season with salt, pepper, garlic powder and onion powder until the desired flavor is reache