1 tablespoon butter (sub vegan butter or olive oil to make it vegan)
½ white onion, diced
2 carrots, diced
2 celery stalks, diced
1 clove garlic, minced
Pinch of salt and pepper
2 red potatoes (~1½ cups), small dice (peeled- optional)
1 (14 ounce) can diced tomatoes with their juices
1 (8 ounce) can tomato sauce
½ teaspoon dried Italian seasoning
1 quart (4 cups) organic vegetable broth
½ cup frozen cut green beans
½ cup frozen corn
Instructions
In a medium soup pot over medium high heat, add butter. Once melted, add onion, carrots and celery and saute for 5-6 minutes.
Add garlic and saute for 1 more minute. Season with a pinch of salt and pepper.
Add potatoes, tomatoes and their juices, tomato sauce, Italian seasoning and the vegetable broth. Bring to a boil. Reduce to simmer and cook for about 20 minutes or until potatoes are tender.
Add in green beans and corn. Simmer for an additional 5 minutes. Season to taste with additional salt and pepper if needed. Top with fresh chopped basil if desired.
Notes
The butter gives it a great flavor, although olive oil will work great too. I leave the majority of the skin on the potatoes, but it's optional if you'd like to peel them.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/easy-vegetable-soup/