Hearty Vegetable Soup

A hearty soup on a cooler November day is what I am talking about!


Ingredients:

  • 1 Tbsp. olive oil

  • 1 medium onion, chopped

  • 2 medium carrots, sliced

  • 2 cloves garlic, chopped

  • 1 cup white corn kernels

  • 1 (14.5 oz) can diced tomatoes, no salt added

  • 3 cups low-sodium organic vegetable broth

  • 1 tsp. dried ground thyme

  • 2 bay leaves

  • 1 cup broccoli florets (or cauliflower florets)

  • 2 medium red or white potatoes, cut into ¾-inch cubes

  • 1 medium yellow squash, cut into ¾-inch cubes

  • 1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

  1. Heat oil in large stockpot over medium-high heat.

  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

  3. Add garlic; cook, stirring frequently, for 1 minute.

  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.


21 Day Fix Containers: 1 1/2 Green, 1 Yellow

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