This vegetable soup recipe is quick to prepare, but it also packs in everything that you want on a cold night. It is full of vegetables, it requires almost no prep time in the kitchen, and is super warming.
2large Russet potatoes peeled and cut into 1/2 inch cubes
2cupsfrozen vegetables
salt and pepper to taste
Instructions
Melt the butter in a large pot over medium high heat. Add in the onions, and fry until softened and translucent.
Add the garlic and cook for 1-2 minutes, until browned and fragrant. Add in the Italian seasoning and heat for 30 seconds.
Add the canned tomatoes, vegetable broth and potatoes to the pot. Bring to a low simmer, then reduce the heat and cover.
Cook for 40-45 minutes or until the diced potatoes are tender.
Stir in the frozen vegetables and cook for 10-15 minutes more until they are tender. Add more broth if the soup is too thick at this point. Taste and add salt and pepper as desired.
Garnish with fresh sprigs of parsley and serve with your favorite soup crackers.
Notes
You can use fresh vegetables, simply add them in when you cook the potatoes and adjust the cook time accordingly. However the frozen vegetable mix in this soup make it so easy When you use tomatoes they can stop the cooking process of the onions and even potatoes. If this is a common problem for you, leave the tomatoes out until the point that you add in the frozen vegetables and simply cook your potatoes in the broth. I always make sure my onions are completely cooked when making a tomato based soup.