Vegetable Soup

I love soup as a meal. Some people, my husband included, prefer it as an appetizer. But, paired with a slice of homemade bread or a yummy salad, soup is a go-to for me. It is an easy way for me to get a power-packed dose of hearty veggies. I often make a batch on a Monday and then make it my lunch for entire week. So yummy! My Vegetable Soup recipe is adapted from America's Test Kitchen's Family Cookbook.

Ingredients:

2 Tablespoons olive oil

1 onion, minced

2 ribs celery, chopped fine or sliced

4-5 carrots, peeled and sliced

2 garlic cloves, minced

salt

1- 32 oz veggie broth plus 1 cup of water. 

1 (14.5 oz) can diced tomatoes (DON'T drain)

1 can of great northern beans, drained and rinsed (Kidney beans or another white bean would work) 

1 cup frozen peas, thawed

pepper

1. Heat oil in a large pot over medium-low heat until shimmering. Stir in the onion, celery, carrots, garlic, and 3/4 tsp salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes. This process is called "sweating" and will draw out the natural sweetness of the veggies and enriches the flavor of the broth.
2. Stir in the broth, beans, and tomatoes. Bring to a simmer and cook about 10 minutes.
3. Off the heat, add the peas. Let the soup stand for 2 minutes. Season with salt and pepper to taste before serving.