This recipe is super-easy, and it can be made into many other soups simply by adding more ingredients. Try adding cooked beans, barley, chicken, or beef to the sautéing onions. Or throw in a handful of pasta at the end.
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 2 parsnips, chopped
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 2 cups fresh or canned tomatoes, chopped
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen green beans
- 1 cup fresh or frozen chopped broccoli
Heat olive oil in a large sauce pan over high heat.
Sauté onion, celery, carrot, parsnips, and thyme until tender.
Add broth and tomatoes and simmer until carrots and parsnips are tender, about 30 minutes.
Add peas, beans, and broccoli and simmer another 5 minutes before serving.
- 220 calories
- 7 g fat
- 34 g carbohydrates
- 5 g protein
- 1,530 mg sodium
- 9 g fiber