Classic Vegetable Soup

Name: Classic Vegetable Soup
Ingredients: 3 tablespoons Olive oil; 1 large (or mirepoix) Onion; 6 fresh Garlic cloves; as needed Celery; 3 Carrots; as needed (russet or Yukon gold) Potatoes; 2 14-ounce cans Diced tomatoes; about 1 tablespoon Fresh thyme; about 2 cups (fresh or frozen) Green beans; 6 cups Vegetable stock; 1.5 cups Frozen corn kernels; a few Bay leaves; to taste (starting with 1 teaspoon) Salt; to taste Black pepper; 1.5 cups Frozen peas; as needed Parsley

16 ingredients · from Preppy Kitchen

Ingredients

3 tablespoons Olive oil
1 large (or mirepoix) Onion
6 fresh Garlic cloves
as needed Celery
3 Carrots
as needed (russet or Yukon gold) Potatoes
2 14-ounce cans Diced tomatoes
about 1 tablespoon Fresh thyme
about 2 cups (fresh or frozen) Green beans
6 cups Vegetable stock
1.5 cups Frozen corn kernels
a few Bay leaves
to taste (starting with 1 teaspoon) Salt
to taste Black pepper
1.5 cups Frozen peas
as needed Parsley

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Method

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Watch the original: “Classic Vegetable Soup” by Preppy Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.