When it comes to fall cuisine, hearty soups and stews are the best. This soup is packed with all the ingredients you crave on a chilly autumn day. The best thing about this soup is you can add any veggies that you like! My go-to ingredients are spinach, celery, potatoes, zucchini, and corn.
Recipe
4 C. chicken broth 1 (28oz) can diced tomato
1 small onion 1 Tbsp olive oil
1 clove garlic 1 C. carrots
1 C. green beans 1 C frozen corn
1 C. frozen peas 1 can white kidney beans
1 tsp. Worcestershire sauce ½ lemon
½ tsp salt and pepper Handful basil and parsley
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Measure the broth into a large microwave-safe bowl. Add the diced tomatoes. Microwave on high for 6 minutes. Meanwhile, put a large pot or Dutch oven over medium heat. Add the oil. Roughly chop the carrot matchsticks. Add to the oil. Stir and cover. Chop the green beans into 1-inch pieces and add to the carrots. Stir and cover. Peel and chop the onion. Add it to the pot. Peel and mince the garlic. Add it to the pot along with the salt and pepper. Drain the beans and add to the pot. Add the peas and corn to the pot. Cover.
When the microwave finishes, add the hot broth mixture to the pot. Cover pot and increase heat to high. When it boils, reduce heat to a moderate simmer, stirring occasionally until carrots and green beans are tender (about 2-3 minutes).
Meanwhile, roughly chop the basil, parsley or cilantro. Juice the half of a lemon. Remove the soup from the heat. Stir in the lemon juice and Worcestershire sauce. Ladle into bowls and garnish with chopped herbs.
