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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a delicious hearty soup. It can easily be adapted to a slow cooker by doing step one and then transferring everything from step 1 & 2 to a slow cooker and cook on low 8-10 hours. I originally got it off a newsletter that my HMO sent out years ago and I've been making it ever since. Ingredients:
1 tablespoon canola oil |
1 large onion, chopped |
2 stalks celery, chopped |
1 tablespoon italian seasoning |
1/4 teaspoon black pepper, to taste |
1 (28 ounce) can diced tomatoes |
5 cups vegetable broth |
1 lb sweet potato, peeled and diced |
2 large carrots, sliced thin |
6 ounces green beans, cut into 1 inch pieces (or frozen) |
5 garlic cloves, minced |
Directions:
1. Heat oil in a large soup pot over medium high heat. Saute onion, celery, Italian seasoning, and pepper until tender, about 5 minutes.
2. Stir in undrained tomatoes, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.
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