Baby Vegetable Soup
Servings 6 people
Ingredients
- 1 Tablespoon Olive Oil Extra Virgin
- 1 Cups Boiler Onions Peeled & Quartered
- 1 Cup Celery Diced
- 1 1/2 Cups Baby Carrots Sliced
- 1 Cup Yellow Patty Pan Squash Quartered
- 1 1/2 Cups Dutch Baby Yellow Potatoes Quartered
- 1 1/2 Cups Baby Zucchini Sliced
- 1 1/2 Cups Wax Beans Cut into 1 inch pieces
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Tablespoon Dried Thyme
- 1 15 Ounce Can Great Northern Beans With Liquid
- 1 6 Ounce Can Tomato Paste
- 5 Cups Water
- 1/2 Cup Parsley Roughly Chopped
Instructions
- In a large pot over medium-high heat, add the olive oil.
- When the oil shimmers and ripples add the onions, celery, carrots, squash, potatoes, zucchini, wax beans, salt, pepper, and thyme. Cook until the veggies become slightly tender, about 5 minutes.
- To a medium sized bowl, add the tomato paste, and about 1 cup of the water. Whisk until completely combined and not lumpy, and then add it to the vegetable mixture.
- To the large pot, add the remaining water, and turn heat up to high. Bring the mixture to a boil, and then turn the heat down to low, and simmer for 20 minutes, or until the vegetables are tender, and the potatoes can be easily pierced with a fork.
- Turn the heat off, and mix in the parsley. Divide among 6 bowls, and serve! Garnish with more parsley leaves.