Hearty Vegetable Soup

Making hearty vegetable soup from scratch is easier than you might think. This homemade veggie-packed soup is comforting and packs a punch of nutrition. And it tastes even better the next day for lunch.

Ingredients

1 tablespoon olive oil

8 medium carrots, sliced

2 large onions, chopped

4 celery ribs, chopped

1 large green pepper, seeded and chopped

1 garlic clove, minced

2 cups chopped cabbage

2 cups frozen cut green beans (about 8 ounces)

2 cups frozen peas (about 8 ounces)

1 cup frozen corn (about 5 ounces)

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 bay leaf

2 teaspoons chicken bouillon granules

1-1/2 teaspoons dried parsley flakes

1 teaspoon salt

1 teaspoon dried marjoram

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/4 teaspoon pepper

4 cups water

1 can (28 ounces) diced tomatoes, undrained

Directions

1. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil.

2. Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Serving: 16

Recipe: tasteofhome.com