Veggie soup for the soul

When it comes to comfort food, I like the things with the pasta and the cheese and the gooey goodness just like everyone else but to me, true hearty comfort is soup. I associate soup with something lovingly coaxed from a pot on the stove by myself now most Sundays, and by many women in my family in the generations before me. To me, soup is love. 

My soups often contain meat, making them more of a meal in themselves. But there's nothing like a veggie soup that's perfect with a salad or a thick hunk of bread with butter, or as a side to a grilled cheese or simple main course casserole or meat dish. 

Ingredients

2 TBS olive oil

1 medium onion, chopped 

1.5 TBS minced garlic

4 carrots, washed and chopped (I leave my peels on) 

3 stalks celery, washed and chopped

4 (14.5 oz) cans vegetable broth or homemade equivalent (chicken or beef broth is fine too)

2 (14.5 oz) cans petite diced tomatoes - do not drain

3 medium red or gold potatoes, scrubbed up well and diced 1/2-inch thick potatoes (again, leave skins on)

1 bay leaf

1/2 TSP dried thyme

Salt and freshly ground black pepper

1.5 cups chopped frozen green beans

1/4 cup to 1/2 cup lima beans

1.5 cups frozen corn

1 cup frozen peas

Directions

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute for another minute. 

Add broth, tomatoes, potatoes, bay leaf, thyme, and season with salt and pepper to taste. Bring to a boil and add green beans and lima beans. Reduce heat to medium low, cover and simmer 25 minutes or until potatoes are tender. 

Add corn and peas and cook 7 minutes. 

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Haikuesday

This is good for you.
Veggie soup, it makes you poop...
Not a selling point?

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All that being shared, Tuesday can F off. Just because.

Toodles.

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