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Hearty Vegetable Soup

An accidental reincarnation of my Grandma's famous vegetable soup recipe. Packed with hearty vegetables this is the perfect lunch or side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Lunch, Side Dish, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Onion, finely diced
  • 3 Carrots, sliced
  • 1 Zucchini, sliced
  • 1 1/2 cups Green Beans, chopped
  • 1 cup Cherry tomatoes, halved
  • 1 15 oz can Fire Roasted Tomatoes
  • 8 cups Vegetable Broth
  • 2 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tbsp Rice Vinegar
  • Salt & Pepper to taste

Method
 

  1. Add olive oil to a large pot or dutch oven over medium low heat. Add diced onions, cook for 5-7 minutes or until soft and translucent. Add carrots, italian seasoning, garlic, salt and pepper. Cook for 2 minutes.
  2. Turn up the meat to medium. Add canned tomatoes and vegetable broth. Simmer for 10 minutes. Add the remaining vegetables to the soup, cook over medium low for 15-20 minutes or until the green beans and carrots are tender.
  3. Stir in rice vinegar. Taste the soup and adjust salt and pepper to your desired taste.
  4. Enjoy soup on it's own or with a piece of crusty bread.

Notes

Adapted from Love and Lemons.