Cooking Corner: Vegetable Soup

By Emily Fry

Staff Writer

Vegetable Soup

Fall is officially here, which means the weather is starting to get cooler.  On a cold, rainy day, what could be better than a warm bowl of soup, full of fresh vegetables?  This one is especially delicious served with freshly grated parmesan and toasted baguette slices.  Happy cooking!


1 Tbsp. olive oil

1 large yellow onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3-14.5 oz cans chicken broth

1 cup water

1/2 lb Yukon potatoes, peeled and chopped in 1 in. chunks

1 Tbsp. fresh thyme

1/2 tsp. kosher salt

1 can drained canellini beans

1/2 cup alphabet noodles

1-14.5 oz can diced tomatoes

1/4 lb green beans in 1 in. pieces

1 cup broccoli, chopped


1)     Heat oil over medium-high heat in a stockpot.  Add onions, carrots and celery. Cook until softened, about five minutes.

2)      Add chicken broth, water, potatoes, thyme, salt, beans and noodles.  Bring to a boil, reduce heat and cover partially, simmer for 15 minutes.

3)     Add tomatoes, green beans and broccoli.  Return to a simmer and cook until tender, about 5-10 minutes.

Source: Real Simple: Meals made easy

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