Vegetable Soup

Monday always comes way too quickly. Hopefully this will be a short week. I'm super excited to be going to southwest Virginia this week and spend a little time with Garrett while i'm out there. And maybe Jake will get some rest and pass the millionth kidney stone, fingers crossed. I made this soup Saturday and I must admit this is the best hearty vegetable soup I have ever made. I also try to use as many shortcuts as possible when cooking. I buy my corn, peas, and green beans frozen, they last longer, are just as fresh, and a bag can be used for several different recipes. I also buy my garlic in a jar already minced, I hate cutting garlic, it is way too sticky! Try your own shortcuts, it makes cooking more enjoyable. 

Vegetable Soup 

• 2.5 Tbs olive oil
• 1 Onion, diced 
• 4 Carrots, chopped 
• 3 Celery stalks, chopped
• 4 Cloves garlic, minced 
• 60oz Vegetable broth 
• 28oz diced tomatoes, not drained
• salt/pepper to taste
• 3 Potatoes, peeled and diced 
• 1/3 Cup parsley 
• 2 bay leaves
• 1/2 Tsp thyme
• 1.5 Cups green beans
• 1.5 Cups corn
• 1 Cup peas

Heat olive oil and add onions, carrots, and celery cook about 2 minutes then add garlic and cook 2 more minutes. Add all the above EXCEPT green beans, corn, and peas and bring to a boil. Add green beans and turn to a simmer. Cook for 30 minutes and add corn and peas and cook an additional 5-10 minutes and serve. 

The perfect end to a cold chilly day. Don't forget the grilled cheese, I didn't.