Fresh Vegetable Soup

Submitted by Barb in WNY

"From the collection. Chicken broth can be substituted for vegetable stock."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 10

ingredients

• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 4 cups vegetable stock
• 14 1⁄2 ounces tomatoes, undrained
• 6 ounces tomato paste
• 1 cup dry white wine
• 1⁄3 cup parsley, chopped
• 1 1⁄2 cups carrots, sliced
• 1 1⁄2 cups celery, sliced
• 1 cup green beans, cut in 1-inch pieces
• 1 cup zucchini, chopped
• 1 bay leaf
• 7 ounces corn, drained

directions

1. In a 4 quart saucepan, heat the oil over medium-high heat.
2. Add the onion and cook, stirring, until softened.
3. Add the broth and tomatoes, breaking them up with the back of a spoon.
4. Add the tomato paste, wine, parsley, oregano, pepper, and bay leaf.
5. Add the carrot and celery and bring to a boil.
6. Lower the heat and simmer, uncovered 15 minutes.
7. Stir in green beans, zucchini, and corn; simmer 10 minutes longer, or until the vegetables are crisp tender.
8. Remove the bay leaf before serving.