Add the following ingredients to a large pot on med-high heat and cook for about 7-10 minutes, stirring frequently.
- 2 tbsp olive oil
- 2 large onions (diced)
- 6 cloves garlic (minced, not crushed)
- dash of salt
Add in the following ingredients and cook for about 5 minutes, stirring frequently.
- 3 celery stalks (diced)
- 3 medium carrots (diced)
- 2 medium potatoes (diced)
Add in the following herbs/spices and stir everything together.
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp red chili flakes
- 1/2 tsp garlic powder
Add in the following liquids and ingredients in this order and stir until combined.
- 4 cups vegetable broth
- 1 cup water
- 3.5 cups canned diced tomatoes
- 1.5 cups canned/frozen corn
- 1.5 cups fresh/frozen chopped green beans
- 1.5 cups canned kidney beans (drained & rinsed)
Add in the following:
- 2 bay leaves
Bring to a boil, then cover the pot, reduce heat to low, and simmer for 40 minutes. When done, taste the potatoes and carrots to make sure they’re soft enough.
Remove from heat, remove the bay leaves, and add in the following ingredients:
- Juice of 1/2 lemon
- 1 tsp soy sauce
- 1 tbsp honey
- 1 tsp salt
- 1 cup fresh parsley or cilantro (chopped)
Stir everything together and enjoy!!
Optional things you could also add in:
- Any other type of vegetable
- Pasta (note: if you decide to add pasta, I recommend cooking it separately, then add it in after the soup is done. Also, if you have extra soup and refrigerate it, all the broth will likely get soaked up by the pasta. Don’t worry, just add water when it’s ready to be heated up again and there’s enough flavor in the soup that that water will turn to broth as it’s heated.)
Recommend to serve it with:
- Roughly grated parmesan or pecorino romano cheese
- Fresh crusty bread & butter