Rain and cooler weather blew in yesterday making it the perfect night for a big pot of soup.  Here’s the recipe.  We made Red Lobster Cheddar Biscuits to go with it.

2 1/2 TBL olive oil
1 1/2 cups of chopped yellow onion
2 cups peeled and chopped carrots (about 4 – I used ones already sliced from the produce section)
1 1/4 cups chopped celery (about 4 stalks)
4 cloves of garlic

Heat olive oil and add all of the above.  Saute for a few minutes.


4 cans of low-sodium chicken broth
2 cans of diced tomatoes (undrained)
3 cups peeled and cubed potatoes (from 3 medium sized potatoes)
1/3 cup chopped parsley
2 bay leaves
1/2 tsp dried thyme
Salt and pepper to taste

Bring to a boil then add 1 1/2 cups of frozen or fresh green beans

Reduce heat and simmer until potatoes are tender — about 20-30 minutes.  Then add 1 1/4  cups of frozen or fresh corn and 1 cup of frozen or fresh peas.  Cook until everything is heated through.

Mr. Bee liked it, but he prefers meat in his soups.  We had enough leftovers for another night and I will add cooked stew meat.  This recipe is flexible enough to add whatever vegetables you prefer.