Hearty Vegetable Soup with Tomatoes and Beans

Ingredients

  • 32 oz container of chicken or vegetable broth
  • 1 cup of water
  • 1 container of fire roasted tomatoes
  • 1 large potato
  • 4 large carrots
  • 2 cups of frozen corn
  • 1 stalk of celery
  • 1 can of white beans
  • 1/2 cup onion
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp white pepper
  • 1 tsp olive oil

Preparation

  1. Sauté onions and celery until translucent with olive oil on medium heat.

  2. Add diced vegetables (carrots, potatoes, and corn), sauté for 5 minutes.

  3. Add one cup of water until veggies become soft on medium heat.

  4. Add can of fire roasted tomatoes and can of beans.

  5. Add spices to taste.

  6. Cook for another 5 minutes.

  7. Add chicken broth, bring to boil, then simmer for an hour.

  8. Stir occasionally.

  9. Serve with crushed tortilla chips and cheese.

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