Vegetable Soup by Katie

Freezes well as individual servings!

Last updated:

Ingredients

Amount Ingredient Notes
2 Tbsp olive oil  
2× 12-oz bags frozen mirepoix blend  
4 cloves garlic minced
2 quarts broth 2 Tbsp + 2 tsp Better Than Bouillon (Seasoned Vegetable Base) combined with 2 quarts hot water
2× 14.5-oz cans diced tomatoes (DO NOT DRAIN) I prefer petite-diced, fire-roasted tomatoes, but any variety works
3 cups diced potatoes I don’t think I ever really measure this… I probably do 2 medium-large gold potatoes, and I don’t bother peeling them.
1 Tbsp dried parsley flakes  
2 bay leaves  
½ tsp dried thyme leaves  
¼ tsp salt I don’t really measure this… I just sprinkle in whatever feels like the right amount in my heart.
¼ tsp ground black pepper And I usually just sprinkle in the pepper to match.
1¼ cups frozen or fresh corn my favorite is Trader Joe’s Fire-Roasted corn
1 cup frozen or fresh peas  

Directions

  1. Heat olive oil in a large pot over medium-high heat.

  2. Add frozen mirepoix mix and saute until vegetables have thawed and are warm and soft, about 5–10 minutes (depending on how crowded the pot is). Add garlic and saute another minute.

  3. Add in broth, tomatoes with juices, potatoes, parsley, bay leaves, thyme, salt, and pepper. Bring to a boil.

  4. Reduce heat to medium-low, cover, and simmer until potatoes are almost fully tender, about 20–30 minutes.

  5. Add corn and peas and cook 5 minutes longer. Serve warm.

To Freeze

When cool, put individual servings in freezer zip baggies and freeze.

Adapted from Cooking Classy

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