Vegetable Soup

Nutrition Information (per serving)

2 g
342 mg
15 g
1 g
2 g
0 mg
6 (¾ cup ea.)

¼ cup peeled and diced celery
½ cup diced yellow onion
2 tsp minced garlic
2 tsp extra-virgin olive oil
¼ cup peeled and diced carrots
¼ cup chopped green beans
¼ cup frozen corn
¾ cup peeled and diced potato, about 1 sm potato
¼ cup cooked kidney beans
½ cup diced tomatoes
1 qt vegetable stock
1 Tbsp chopped cilantro
1 Tbsp dried oregano leaves
1 Tbsp dried basil leaves
1 tsp fresh thyme
1 Tbsp cornstarch
1 Tbsp water
½ tsp sea salt
1 tsp freshly ground black pepper

  1. In a large saucepan, sauté celery, onions and garlic in olive oil until soft. Add carrots, green beans, corn and potatoes and sauté briefly. Add kidney beans, tomatoes and vegetable stock and simmer for 30 minutes, or until potatoes are tender. Add dry herbs and cook for 10 minutes.
  2. Combine cornstarch with water and mix to form a paste. Add to simmering stock and cook until thickened. Season with salt and pepper.
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