- 1 yellow onion (medium, chopped)
- 3 carrots (chopped)
- 2 celery ribs (chopped)
- 5 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 1 medium zucchini (chopped)
- 6 yukon gold potatoes (chopped, about 2 cups)
- 43 1/2 ounces vegetable broth
- 28 ounces diced tomatoes
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
|Calories140Calories from Fat┅|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Stephanie Sydney 18 days ago
Tastes great just like the vegetable soup at Olive Garden. Instead of potatoes i added beans though.
Donna Donaldson Krahn 11 Dec 2018
great will make again
L 5 Dec 2018
Very good. Used vegetables I had in the refrigerator. My husband loved it bc it was healthy and light. I did used chicken stock instead of vegetable stock. Will freeze and add roasted butternut squash cubes to change the soup a little for next week.
Daywa Mangal 19 Jun 2018
Healthy and simple. Delicious!
Long 1 May 2018
My girlfriend and I really did enjoy this recipe, hearty yet healthy and the soup helps with our dieting.
Janette Houston 24 Apr 2018
super delicious. good snd healthy
Justyna N. 21 Apr 2018
Turned out great! Absolutely loved it!
Tina 11 Apr 2018
This was so easy to make and super delicious, will definitely be making again!
Toy 5 Apr 2018
My soup came out good; however it was minus the veggie stock as I am not a fan of the taste. I love veggies, so....I knew it would be good. Also, I added more flavors to enhance.
Haley Kupper 12 Mar 2018
Turned out wonderfully. The spice blend was perfect and instead of using canned diced tomatoes, we chopped up our own. Will definitely make again.
Andy W 12 Mar 2018
Forgot the zucchini, but still an amazing recipe! Such vibrant flavors and a whole mess of textures make this an amazing veggie soup!