Description
Eating your vegetables has never tasted so good with this easy vegetable soup recipe courtesy of a southern grandmother named Zenobia.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 large leek (or a medium onion), finely diced
- 1 cup carrots, sliced
- 3 cups chicken stock
- 3–4 medium potatoes, diced
- 1 1/2 cups marinara
- 1/2 green beans, 15 oz can
- 7–8 oz lima beans, frozen
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 white cream style corn, 15 oz can
Instructions
- Heat Heat olive oil in large stock pot on medium high heat.
- Saute Add finely chopped leeks or onion and cook for 2 minutes until softened and translucent but not browned.
- Saute Add sliced carrot rounds and cook for 2 minutes or so more on medium high heat, stirring and sauteeing to help soften them.
- Boil Add stock and bring to boil while, washing, peeling, and dicing potatoes into 1-2 inch quarters.
- Combine Add potatoes followed by the marinara, green beans, lima beans, salt, pepper, and sugar.
- Cook Boil until potatoes are fully cooked (about 15 minutes).
- Simmer Add corn and simmer, covered, 30 minutes.
- Season Season with any additional salt and pepper to taste before serving.
