Garden Vegetable Soup

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

• Ready In: 1 hr 36 mins
• 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

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