Vegetable Soup

Ingredients

• 3 tablespoons olive oil
• 1 1/2 cups chopped yellow onion (1 small onion)
• 3 ribs celery (chopped)
• 3 carrots (sliced into 1/4-inch thick rounds or half rounds if large)
• 1/2 pound Yukon gold potatoes (chopped into 1/2-inch pieces)
• 1/2 pound sweet potatoes (peeled and chopped into 3/4-inch pieces)
• 4 cloves garlic (minced)
• 4 cups low sodium vegetable broth
• 1 cup chopped green beans (1-inch pieces) (fresh or frozen)
• 14.5 ounces canned fire roasted diced tomatoes
• 2 teaspoons Italian seasoning
• 1 teaspoon sweet paprika
• 3/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 bay leaves
• 3/4 cup frozen peas (no need to thaw)

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat on the stove. Add the onion and celery and cook, stirring often, until they begin to soften, about 4-5 minutes.

2. 2

   Add the carrots, gold potatoes and sweet potatoes to the pot and cook, stirring often, for 3 minutes.

3. 3

   Add the garlic to the pot and cook, stirring, for 1 minute.

4. 4

   Pour in the vegetable broth. Stir and scrape up any bits that are stuck to the bottom of the pot.

5. 5

   Stir in the green beans, fire roasted diced tomatoes, Italian seasoning, paprika, salt, pepper and bay leaves.

6. 6

   Bring the pot to a simmer and then reduce the heat to a low simmer. Cover and simmer for 20 minutes, until the vegetables are almost tender.

7. 7

   Stir in the frozen peas, cover the pot and simmer for 5 more minutes, until the vegetables are tender. Serve.