Description
This soup is full of healthy antioxidants. A very hearty soup for a cold winter night! I serve it with hot garlic bread. If you are lucky enough to have leftovers, it’s great the next day!
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 large stalks celery, chopped
- 2 ½ teaspoons Italian seasoning
- salt and pepper to taste
- 1 (28 ounce) can Italian-style diced tomatoes
- 5 cups vegetable broth
- 2 large sweet potatoes, peeled and diced
- 2 large carrots, sliced thin
- 6 ounces green beans, cut into 1 inch pieces
- 5 cloves garlic, minced
Instructions
- Heat oil in a soup pot over medium-high heat. Sauté onion
- celery
- Italian seasoning
- salt
- and pepper until tender
- about 5 minutes. Stir in tomatoes with juice
- broth
- sweet potatoes
- carrots
- green beans
- and garlic. Bring to a boil; reduce heat to low and simmer
- stirring occasionally
- until vegetables are tender
- about 30 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6