A quick and easy recipe for homemade vegetable soup. Just like grandma used to make. This recipe is vegan, dairy-free and gluten-free too.
Course: Dinner, Main Course, Main Dish
Cost: about $4
3Carrotspeeled and sliced
1cupGreen Beansfrozen or fresh
214 oz cans diced Tomatoes
2cupsVegetable Broth or Water
To a large stockpot, add the oil, onions, celery, and carrots. Stir and cook over medium-high heat until slightly softened.
Add the seasonings and cook and stir for about 30 seconds to 1 minute.
Add the tomatoes, green beans, potatoes, and broth or water to the pot. Stir to combine.
Bring to a boil then reduce to a simmer and simmer covered for 25 minutes or until the vegetable are tender.
Add the frozen peas and corn, then stir. Cover and cook for 5 minutes more.
Remove from heat and serve.
If you are using fresh herbs instead of dried. Use 1 tablespoon of fresh herbs in place of each teaspoon of dried herb.To Make in a Crock Pot: place all the ingredients into the crock pot and cook on low for 8-10 hours or on high 4-5 hours.