Vegetable Soup

Ingredients

• 1 large yellow onion, diced

• 4 large carrots, diced

• 6 celery stalks, diced

• 5 garlic cloves, minced

• 5 Yukon gold potatoes, diced

• 2 cans diced tomatoes

• 1 can corn

• 1 can green beans

• 2 cups frozen peas

• 48 oz vegetable broth

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 3 tbsp fresh parsley, chopped

• 2 bay leaves

• 1/2 tsp salt

• 1/2 tsp pepper

• Juice from 1/2 lemon

• 3 tbsp avocado oil

• Optional: chili flakes

Directions

1. Sauté diced onions, carrots, and celery in 3 tbsp avocado oil for 5-6 minutes. Add garlic and cook for 1 minute.

2. Add potatoes, diced tomatoes, vegetable broth, lemon juice, oregano, thyme, bay leaves, salt, pepper, and dash of chili flakes if you want some spice. Bring soup to a boil, then simmer for 20 minutes.

3. Then add corn, green beans, peas, parsley, salt and pepper to taste. Simmer for 5 minutes, then serve and enjoy!

Tip: when buying canned food, look for “No Salt Added” or “Reduced Sodium”. This way, you can control the amount of salt you are adding to your food.