Hearty Vegetable Soup

Hearty Vegetable Soup channels the classic flavor of  Gramma’s recipe. It’s a perfect medley of chunky vegetables, like potato, beans, carrots, corn, peas and tomatoes!"

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– Mamagourmand

Ingredients

Olive Oil | Onion | Carrots Celery | Tomato Paste Garlic | Bay leaves | Thyme Oregano | Frozen Corn Yukon Gold Potatoes Canned Diced Tomatoes Canned Chickpeas Green Beans | Frozen Peas Parsley | Red Wine Vinegar

Heat the oil over medium heat. Add the onions, carrots and celery and cook.

Let's Make It!

Add the tomato paste, garlic, thyme, oregano, salt, pepper, and crushed red pepper. Cook about 2 minutes longer.

Once potatoes are cooked, add in the remaining veggies, peas, green beans, corn, and chickpeas.

Remove the bay leaves. Add parsley and vinegar. Season with salt and pepper.

Storing and Freezing

Store leftovers in an airtight container in the fridge up to 5 days. The soup is also freezer-friendly. Cool completely and freeze up to 4 months. The potatoes may break down upon thawing, but will still taste delish!

Creamy Tomato Soup (Canned Tomatoes)

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