Winter Veggie Soup

veg

Like so many people, at the start of the new year, I made a commitment to get back to my love of cooking and eating real, whole foods.  The holidays always throw me off with the candy and sugar and hectic schedules that make grabbing a Tostinos pizza way too easy.  Did I just admit that?  Anyway, this vegetable soup has become a quick favorite in our house thanks to one special ingredient.  I made this up for the first time a week or so ago, and Jim asked me to make it again.  I figure that’s a concoction worth sharing!

Winter Vegetable Soup

Olive Oil

Half a large yellow onion, diced

2-3 cloves of garlic, minced

2 large carrots, sliced

3 ribs celery, sliced

1 large potato, diced

1 -1/4 cup frozen (or fresh) sweet corn

A handful of fresh green beans, trimed and cut into 1″ pieces (it will be about 1 cup cut)

2-1/2 to 3 cups of low sodium chicken or veggie stock

1-28oz can crushed San Marzano tomatoes (the secret!)

Juice from half a lemon.

Salt and Pepper to taste.

Coat the bottom of a dutch oven with olive oil and heat over medium heat.  Sweat the onion and garlic until translucent.  Add the carrot, celery, and potato, adding a pinch of salt to each layer, and cook for 2 to 3 minutes.  Add enough stock to cover the vegetables and bring to a boil.  Boil for another 3-5 minutes until potatoes start to soften.  Add the can of tomatoes and return to a simmer.  Add corn and green beans and continue to simmer over low heat until potatoes are fork tender.  Add salt and pepper to taste and the juice from the lemon and simmer for a few more minutes until all the veggies are tender and the flavors have come together.

Great served with grilled cheese!

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