Description
A delicious and budget-friendly big-batch soup perfect for potlucks that satisfies a crowd.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, diced
- 4 celery stalks, diced
- 1 bell pepper, chopped
- 2 cans (14.5 oz each) diced tomatoes
- 8 cups vegetable broth
- 2 cups frozen mixed vegetables
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 tablespoon dried Italian herbs
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add carrots, celery, and bell pepper; cook for about 5 minutes.
- Stir in diced tomatoes, vegetable broth, and mixed vegetables.
- Add kidney beans and Italian herbs; season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- This soup can be made a day in advance for better flavor.
- Feel free to add any leftover vegetables you have on hand.
- Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: big-batch soup, potluck soup, budget-friendly soup, easy soup recipe