A hearty and healthy vegetable soup recipe packed with nourishing vegetables, perfect for any season.

Scale

1/4 cup olive oil

1 yellow onion, diced

2 stalks celery, diced

2 cloves garlic, minced

2 tsp kosher salt

1/2 tsp black pepper

1 large potato, peeled and diced

2 carrots, sliced

1 cup corn

1 cup peas

1 cup green beans, chopped

2 vine tomatoes, diced

4 cups chicken broth

2 cups V-8 juice

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1. Heat olive oil in a pot and sauté onions, celery, and garlic.

2. Add potatoes, carrots, green beans, corn, peas, and tomatoes.

3. Pour in chicken broth and V-8 juice.

4. Season with salt and pepper.

5. Bring to a boil, then simmer for 30 minutes.

6. Serve warm with bread.

You can substitute chicken broth with vegetable broth for a vegan version.

Soup freezes well for up to three months.