Ingredients :
2 tablespoons olive oil or butter
1 onion, chopped
2 cloves garlic, minced
3 carrots, sliced
3 celery stalks, chopped
2 potatoes, peeled and diced
1 cup green beans, cut into 1-inch pieces
1 can (14.5 oz) diced tomatoes
6 cups beef or vegetable broth
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon paprika
1 bay leaf
Optional: 1 cup shredded cabbage or chopped spinach for extra greens
Instructions :
Heat olive oil or butter in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add potatoes, green beans, diced tomatoes (with their juice), and broth. Stir in salt, pepper, thyme, paprika, and bay leaf.
Bring to a boil, then reduce heat to low and simmer uncovered for about 30–40 minutes, or until all vegetables are tender.
Add corn, peas, and cabbage or spinach if using. Continue simmering for another 10 minutes.
Remove bay leaf and adjust seasoning to taste.
Serve hot with cornbread or crackers for a cozy, old-fashioned meal.
This Old-Timey Vegetable Soup is simple, hearty, and nourishing — the kind Grandma made to warm the whole family on a chilly day.