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
Sauté onions and celery until translucent with olive oil on medium heat.
Add diced vegetables (carrots, potatoes, and corn), sauté for 5 minutes.
Add one cup of water until veggies become soft on medium heat.
Add can of fire roasted tomatoes and can of beans.
Add spices to taste.
Cook for another 5 minutes.
Add chicken broth, bring to boil, then simmer for an hour.
Stir occasionally.
Serve with crushed tortilla chips and cheese.