And usually a can of drained beans and a can of diced. Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil.
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Carrots celery that lonely half of a bell pepper the leftover steamed green beans.
Simple vegetable soup. To make it in a crockpot saute onions carrots garlic for a few minutes add garlic saute 1 minute longer. Ingredients 1 14 ounce can chicken broth 1 115 ounce can tomato-vegetable juice cocktail 1 cup water 1 large potato diced 2 carrots sliced 2 stalks celery diced 1 145 ounce can diced tomatoes 1 cup chopped fresh green beans 1 cup fresh corn kernels salt and pepper to taste Creole. Heat the oil in a large stockpot on medium-high heat and add the garlic and the previously chopped veggies.
Add the onion carrots and celery. First she adds half a stick of butter to a big pot and sautes onions and garlic for flavor. Add all of the remaining ingredients to the pot and stir to.
This will form the base of the soup. Add diced onion carrots and celery. Add to slow cooker along with potatoes tomatoes green beans potatoes herbs.
Then I add some frozen vegetables if I have them. Step 2 Add the broth 1 cup water potatoes thyme and ½ teaspoon salt. Heat the olive oil in a large pot over medium-high heat.
After adding a clove of garlic to the pot Sunny chops up half a. Season with a pinch of salt and cook stirring often until veggies begin to soften. Add celery canned tomatoes with juice broth potatoes green beans bay leaves salt and pepper.
Sauté stirring for 3 to 4 minutes until onions are soft but make sure not to let them brown. Cook until tender but not brown about 5 minutes. Add chopped onions and carrots and saute for 6-8 minutes stirring occasionally until golden.
Add the salt garlic powder thyme and oregano stirring to coat the vegetables well. Add the bay leaves vegetable broth and tomatoes. Heat olive oil in a large soup pot or dutch oven over medium heat.
Add the diced onion to the pot and cook stirring occasionally for 3 minutes.
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