SOUP’S ON…loaded with flavors that make this CLASSIC VEGETALBE SOUP an all time favorite. A healthy and hearty dish that is sure to warm the soul and put a smile on your face. Click on “Show more” below for recipe…
2 cup potatoes, peeled, rinsed and cubed
1 cup carrots, sliced
1 cup celery, sliced
1 cup onions, diced
1 cup corn, drained
1 cup lima beans, drained
1 cup fire roasted tomatoes
1 cup broth, vegetable or chicken
2 cup tomato juice
2 teaspoons vegetable oil
2 teaspoons salt
1/2 teaspoon fresh cracked pepper
In a large Dutch oven or heavy sauce pan, over medium heat, add oil. Add carrots, celery and onions to heated oil. Sautee for 6-8 minutes or until vegetables are lightly golden brown around edges.
Add potatoes, broth, fire roasted tomatoes, tomato juice, salt and pepper.
Bring to a boil, turn down heat to medium low and cook for the next 20-30 minutes or until potatoes are tender, Check potatoes by using a fork.
Add corn and lima beans. Bring to a boil and simmer for 10 minutes.
Addition broth or water maybe add to thin liquid in soup if desired.
TIPS: Store soup in airtight container for up to 3 days in refrigerator.