Empty My Fridge
Vegetable Soup So Flavorful Even Meat Lovers Will Love It
Ingredients
- Avocado oil3 tbsp
- Onion1
- Carrot2
- Celery2
- Garlic · minced1 tbsp
- Sweet potato · diced1 cup
- Potato · diced1 cup
- Tomato paste1 ½ tbsp
- Basil · dried1 ½ tsp
- Salt1 ¼ tsp
- Black pepper · ground¼ tsp
- Tomato · roasted diced1
- Green bean · frozen1 ½ cups
- Sweet corn · frozen1 ¼ cups
- Lima bean · frozen½ cups
- Vegetable broth6 cups
- Bay leaf2
- Thyme1
Instructions
- Heat the oil in a large soup pot over medium heat until shimmering.
- Add the onion, carrots and celery and cook until softened, about 5 minutes.
- Add the garlic and stir until fragrant, about 30 seconds.
- Add the potatoes and cook, stirring occasionally, for about 3 to 5 minutes.
- Add the tomato paste, dried basil, salt and pepper, and stir for about 60 seconds until the paste darkens in colour.
- Add the tomatoes, green beans, corn, lima beans and broth, then the bay leaves and thyme. Stir and bring to a simmer.
- Simmer uncovered for about 30 minutes, until the potatoes and green beans are tender when pierced with a fork.
- Taste and add more salt and pepper as needed, then serve.
Summarized from Sugar Spun Run's video. Watch it for the details.
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GarlicOnionTomatoCarrotPotatoCeleryTomato pasteSweet corn
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