Grandmas Vegetable Soup

There is nothing better than curling up with a bowl of vegetable soup on a cold day! This particular vegetable soup recipe is so nostalgic to me because it’s my grandmas and I grew up eating it all the time. I can remember playing outside on cold days and then coming inside of her house to the smell of this and cornbread! Ugh, it’s just so good.

This recipe is pretty simple to make! You will use some fresh vegetables like carrots, onion, and potatoes - but the rest of the soup is canned goods such as green beans, lima beans, corn, and crushed tomatoes. The best part? You don’t even need to drain the cans, the liquid just adds to the flavor of the soup!

Something to note about this soup is that it uses chicken broth and chicken bouillon. This really adds to the taste, but if you prefer to use vegetable broth and leave out the chicken bouillon you definitely can. It will still be delicious!

This soup is also freezer friendly. If you choose to freeze some make sure to let it come to room temp and then store in a freezer safe container. When you are ready to eat it, transfer to the refrigerator in the morning to let it thaw.

Author: Leslie Bobo, RDN

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Grandmas Vegetable Soup

This soup is seriously LOADED with veggies! Carrots, corn, green beans, lima beans, potatoes, and crushed tomatoes. It's also full of flavor from the chicken bouillon, thyme, and parsley. It's so easy to make and will become a go to in your home!

Ingredients

• 2 tbsp. olive oil
• 2 large carrots, peeled and chopped
• 1/2 yellow onion, chopped fine
• 2 cloves minced garlic
• 1 (28 oz) can crushed tomatoes
• 1 can lima beans
• 1 can corn
• 1 can green beans
• 1/2 lb. yellow potatoes, cubed
• 4 cups chicken broth
• 1 chicken bouillon cube
• 1/2 tsp. parsley
• 1/4 tsp. thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large dutch oven over medium high heat. Add carrots, onion, garlic and salt & pepper to taste. Mix and place lid on. Let cook for 10 minutes, stirring every couple of minutes.
2. Add crushed tomatoes, lima beans, corn, green beans, potatoes, chicken broth, chicken bouillon cube, parsley, and thyme to the pot. *NOTE: DO NOT DRAIN THE VEGETABLES, POUR THE WHOLE CAN INTO THE POT.*
3. Turn up heat to high and bring to a boil. Place lid on and reduce heat to a simmer.
4. Let simmer for 30 minutes or until the potatoes are soft. Enjoy!

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