Vegetable Soup

You know when you go to a restaurant, and they tell you the soup of the day?

Well, I'm the kind of person that is happy when the soup of the day is loaded baked potato.

And I am so disappointed when the waiter reports that the soup of the day is vegetable soup.

I mean, come on!

Most vegetable soups are too brothy and anemic when it comes to vegetables.  I want something thick with chunky vegetables.

There's only one vegetable soup that I get excited about.



And this is it.  It's my mom's vegetable soup.  And it's the best vegetable soup I've ever had.

It has virtually no fat but so much flavor that you won't believe it.  You've got to make this.  I'm serious.




Start with a tablespoon of olive oil and saute an onion.

After a few minutes, dump in the vegetables - carrots, baby lima beans, petite peas, corn, green beans and tomatoes.

It's important to use baby Limas because the regular ones are just gross.  And for the record, this is the only situation in which I will eat any type of Lima bean.

I like to use these seasoned green beans because they add a lot of flavor to the soup.  Plus they're called "Kentucky Wonder Style."  Whatever that is.

Add some tomato sauce.

Stir it up.

Add some salt and pepper.

Let it simmer for about an hour.

Serve.

Yum.

Vegetable Soup

1 T olive oil
1 onion, chopped
12 oz. bag frozen carrots
12 oz. bag frozen peas
16 oz. bag frozen corn
12 oz. bag frozen Lima beans (about 1 1/2 cups)
28 oz. can green beans (recommended: Allens Seasoned Cut Italian Green Beans Kentucky Wonder Style)
28 oz. can diced tomatoes
15 oz. can tomato sauce
2 tsp salt
1 1/2 tsp pepper

Saute the onion in the olive oil in a large soup pot for about 8 minutes.  Add the frozen vegetables, the diced tomatoes with the juice and the tomato sauce.  Stir and add the salt and pepper.

Bring to a boil and simmer for about an hour to allow the flavors to blend.