Garden Vegetable Soup

Name: Garden Vegetable Soup
Prep time: 1 h
Cook time: 36 min
Total time: 1 h 36 min
Yield: 6-8 serving(s)
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon extra virgin olive oil; 1 onion, chopped; 1 (28 ounce) can diced tomatoes, with juice; 6 cups chicken stock or 6 cups vegetable stock; 2 cups sliced carrots; 2 cups diced peeled potatoes; 2 cups chopped green beans (1/2 inch pieces); 2 cups corn kernels (fresh or frozen); 1/4 cup chopped parsley; salt; fresh ground black pepper

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds; use homemade stock."

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Ready In:: 1hr 36mins
Ingredients:: 12
Serves:: 6-8

ingredients

2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 onion, chopped
1 (28 ounce) can diced tomatoes, with juice
6 cups chicken stock or 6 cups vegetable stock
2 cups sliced carrots
2 cups diced peeled potatoes
2 cups chopped green beans (1/2 inch pieces)
2 cups corn kernels (fresh or frozen)
¹⁄₄ cup chopped parsley
salt
fresh ground black pepper

directions

In a big soup pot, heat the butter and oil over medium heat; add in onion and saute until softened, about 6 minutes.
Add in tomatoes with juice, stock, carrots, and potatoes; bring to a boil.
Decrease heat and simmer for 20 minutes.
Add in green beans; simmer for 5 minutes.
Add in corn and simmer until vegetables are just tender, about 5 minutes.
Stir in parsley and season with salt and pepper to taste.
Ladle into heated bowls.