My husband loves coming home to warm food regardless of the weather. He always says that warm food takes away the tiredness he feels from work. They just warm him up all over and that makes him feel more relaxed and worry-free. Warm meals like soup are his stress reliever. You can see the contentment on his face whenever he eats anything warm. This soup recipe is one of his favorites.
And this pretty soup is pretty much perfect! It’s so flavorful you almost don’t need any meat on it. It’s up to you if you want this to be a pure vegetable soup or you can add meat for more flavor.
Ingredients
- 1/4 cup Bertolli olive oil
- 3/4 cup chopped onion
- 1 cup diced carrots
- 3/4 cup diced celery
- 2 cloves garlic, minced
- 1 cup diced green (or purple) beans
- 1 1/2 cup diced red potato
- 48 oz College Inn vegetable stock
- 1 14-oz can Great Value white beans, drained and rinsed
- 1 cup diced bell pepper
- 1 cup diced zucchini
- 1 tablespoon Heinz apple cider vinegar
- 3 tablespoons fresh minced herbs
- salt and pepper
Instructions
- Heat olive oil in a large stock pot over medium heat.
- Add onion, carrot and celery and cook 5-8 minutes until onions are soft and translucent. Add garlic, green beans and potatoes along with a pinch of salt and pepper. Cook 7-8 minutes, stirring occasionally just until vegetables start to caramelize.
- Add the stock. Bring soup to a boil and then simmer for 10-15 minutes until potatoes and beans are cooked and soft. Add beans, zucchini, bell pepper and tomatoes. Cook 10 minutes.
- Add apple cider vinegar and fresh herbs. Season to taste with salt and pepper.
- Serve with crusty bread slathered in butter.
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Quick Tip: Serve with your favorite homemade bread.
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