Vegetable Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
2 g
sodium 
342 mg
carbohydrates 
15 g
fat 
1 g
fiber  
2 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.