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  • Writer's pictureCheyenne

Vegetable Soup


1 tbsp oil

1 onion, chopped

4 celery stalks, chopped

3 large carrots, chopped

1 (28 oz) can diced tomatoes

½ tsp dried thyme

2 tsp Italian seasoning

1 tsp garlic powder

1 tsp dried parsley

2 tsp salt, or to taste

1 tsp pepper, or to taste

2 cups green beans, fresh or canned

2 cans lima beans

2 cups peas, fresh or frozen

2 cups corn, fresh or frozen

4 cups chicken stock

3 tbsp tomato paste


  1. Heat oil over medium heat. Once hot, add onion, celery, and carrot. Sauté until vegetables start to get tender

  2. Add in diced tomatoes, thyme, Italian seasoning, garlic powder, parsley, salt, and pepper. Give a good mix. Add in green beans, lima beans, peas, and corn

  3. Pour in chicken stock and mix everything together

  4. Cover and simmer 15 minutes

  5. Add in tomato paste and continue to simmer additional 35 minutes. Taste and adjusted herbs/salt as needed

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