Heather's Vegetable Soup
Ingredients
- 1 small red onion chopped
- 1 white onion chopped
- 3 tbsp. garlic chopped (ok to use pre-chopped from a jar, I try to keep a jar in the fridge for quick cooking)
- 2 cups green beans – trimmed and cut into 1” pieces
- 2 green bell peppers – chopped
- 5 small yellow potatoes – chopped
- 3 x 32 ounce packages of low sodium chicken stock
- 14.5 ounce can diced tomatoes in juice
- 2 Italian squash diced
- 1 package baby portobello mushrooms cut into thick slices
- 1 package oyster mushrooms chopped
- 2 cups frozen white corn
- 1 tsp. dry thyme
- 2 tsp. dry rosemary
- 1 tsp. dry Italian oregano
- ½ tsp. dry sage
- ½ tsp. dry basil
- ¼ cup dry minced onion
- ¼ cup dry parsley flakes
- 1 can cannellini beans – drained & rinsed
- 1 can kidney beans – drained & rinsed
- Juice of ½ a lemon
Instructions
- Saute onion and garlic until they sweat
- Add in green beans, bell pepper and potato, saute 10 minutes
- Add in chicken stock and tomatoes, bring to a boil, cook for 10 minutes
- Add squash, mushrooms, corn and spices – reduce heat to low, simmer 30 minutes
- Add beans, simmer 10 more minutes
- Check for done-ness of potatoes, once potatoes are cooked to your liking, turn off heat
- Add lemon juice, stir
- Serve with toasted gluten-free bread or rolls