2cupscrushed tomatoes,(you can use diced or stewed)
2 cupscut green beansfrozen
1cuplima beansfrozen
1cupsmall green peasfrozen
salt and pepper to taste
Instructions
In a large stockpot on medium-high heat add oil; add chopped onions, celery and carrots; add bay leaves; cook for about 5 minutes then add garlic
2 tablespoons olive oil, 1 cup onion, ½ cup celery, 1 cup carrots, 2 bay leaves, 1 tablespoon garlic
Add vegetable broth and tomatoes; turn heat to medium; cover and allow to simmer for 10 minutes (See Recipe Notes if you're adding potatoes or lima beans)
32 oz. vegetable broth, 2 cups crushed tomatoes
Add in frozen vegetables; allow to cook covered for 25 minutes;
2 cups cut green beans, 1 cup lima beans, 1 cup small green peas
Prior to serving, remove bay leaves, add salt/pepper
salt and pepper to taste
Notes
If you include a potato, lima beans or a root vegetable (turnips, rutabagas, potatoes), add them to the stock pot right after you add the tomatoes and broth.
You might need to add more water as these vegetables tend to absorb liquid.
Kale and spinach may be added as well; if so, add them at the very end and let them cook for about 8 minutes
Looking for additional grains? Add barley, brown or white rice, or macaroni noodles to your vegetable soup!
NOTE: grains tend to absorb liquid, so you'll need to add more water or broth. If you add a grain, add it after you've added the broth and tomatoes; bring it to a hard boil for 10 minutes, add remaining ingredients, and check the liquid level regularly.