Since starting marathon training a few weeks ago, I had the opportunity to work with a nutritionist through my job. I eat clean most of the time and generally get my recommended amount of fruits and vegetables. One of the suggestions the nutritionist had for me was to add more vegetables. The information that she gave me was that the recommended amount was insufficient and that more vegetables was a good thing. She told me to add them to everything from breakfast smoothies to mid-day snacks and even desserts whenever possible. (I know having vegetables for dessert sounds odd, but it works – these brownies are proof of that!).
This vegetable soup turned out to be the perfect solution for getting more vegetables in my diet. Honestly, there are a few vegetables that I don’t really care for and rarely eat (like peas and celery). But adding them into soup like this disguised them enough that I ate plenty of them without complaint. Surprisingly, the soup was much heartier than I had expected and filled me up. Considering that every ingredient is healthy, it’s a perfectly healthy and low calorie meal that will warm your insides.
One of the nice things about this recipe is that you can use fresh or frozen vegetables. Since I usually keep plenty of vegetables in the freezer, I’ve always got these ingredients on hand. I prefer using fresh veggies in almost every recipe but I don’t always keep them in my refrigerator so frozen is a great alternative.
- 2 tablespoons olive oil
- 1 medium chopped onion
- 2 cups carrots, peeled and chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 48 ounces chicken or vegetable broth (I used vegetable broth to keep it vegetarian)
- 2 14.5 oz. cans diced tomatoes
- 3 medium potatoes, diced
- 2 tablespoons parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh green beans
- 10 ounce bag corn, frozen
- 10 ounce bag peas, frozen
- Heat oil in a large pot over medium heat.
- Saute onions, carrots, and celery 4-5 minutes.
- Add in garlic and saute another minute.
- Pour in broth.
- Add tomatoes, potatoes, parsley, bay leave, thyme, salt and pepper and bring to a boil.
- Add in green beans, cover and simmer for about 30 minutes or until potatoes are tender.
- Add in corn and peas and simmer another 10 minutes.
Do you like vegetable soup? What’s your favorite type of soup?