Favorite Vegetable Soup (with Potatoes)
With just a handful of simple ingredients, you can make this cozy Vegetable Soup to share with the kids in under 30 minutes.
Servings: 6 -8
Calories: 152kcal
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves (peeled and minced)
- ½ teaspoon salt
- 1 pound diced potato (peeled and diced)
- 12 ounces frozen mixed vegetables (1 bag veggie medley)
- 1 quart reduced-sodium chicken broth (or vegetable or beef broth)
- 1 cup marinara sauce
- Parmesan cheese or fresh herbs (optional to taste)
Instructions
- Add the olive oil to a medium pot over medium heat. When warm, add the garlic and salt. Stir to coat and cook for 2 minutes, or until just starting to soften.
- Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.
- Add the potatoes. Cook for about 15 minutes, stirring occasionally, or until soft when poked with a knife.
- Stir in the frozen veggies and marinara sauce. Simmer for another 4-6 minutes or until the vegetables are soft.
- Season to taste with salt and pepper. Add Parmesan cheese if desired. Serve warm.
Notes
- Store leftovers in an airtight container for up to 5 days in the fridge. Warm in a small pot or in a heat-safe bowl in the microwave, adding more broth if desired.
- Use my Vegetable Broth to make this vegetarian.
- Simmer Parmesan rind in the broth for extra flavor.
- Add a can of drained and rinsed white beans, Baked Chicken Meatballs, or browned ground beef for more protein as desired.
Nutrition
Calories: 152kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 466mg | Potassium: 699mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3058IU | Vitamin C: 24mg | Calcium: 37mg | Iron: 2mg