Easy Vegetable Soup Recipe

Cold weather means it is time to make soup so I made a big pot of vegetable soup tonight for dinner. Here's my easy recipe if you are in the mood for soup, as well.

2 tbsp. olive oil

8 - 16 oz mushrooms, sliced or quartered

1 large onion, diced

4 carrots sliced or 1/2 lb baby cut carrots (cut into pieces)

4 stalks celery sliced

1 zucchini sliced

1 can corn, 15 - 16 oz.

1 can green beans, 15 - 16 oz.

2 cans (28 oz each) of diced tomatoes including the liquid (I like to use petite diced tomatoes)

4 cups vegetable broth

1 or 2 russet potatoes, medium size, raw, peeled and cubed

Garlic powder or fresh garlic (or both, which is what I do) to taste

Pepper to taste

Italian seasoning to taste

Saute the onions, mushrooms and celery in a large soup pot over medium-high heat in the olive oil for about 5 minutes. Add the rest of the ingredients to the pot. Bring the soup to a boil and then immediately turn the heat to low. Simmer covered for 45 minutes stirring occasionally. If the liquid starts to decrease too much, add another 2 cups of broth.

If you prefer pasta instead of potatoes, add some some cooked pasta to the soup once it's done. Top each bowl with parmesan and serve with croutons, a crusty roll or some crusty Italian bread. Enjoy!