Real Simple = Real Good

In honor of old man winter sticking around here's a yummy (and healthy!) vegetable soup recipe from my Real Simple cookbook. Jacob is a big fan.



2 tablespoons olive oil

1 yellow onion, chopped

2 carrots, chopped

2 celery stalks, chopped

3 14.5 oz cans low-sodium chicken broth

1/2 lb. Yukon gold potatoes, peeled and cut into 1 inch pieces

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1/2 teaspoon salt

1 14.5 oz can diced tomatoes

1/4 lb. green beans, 1 inch pieces

1 cup chopped broccoli

Grated Parmesan



Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, beans, and broccoli, return to a simmer, and cook until the vegetables are tender, about 10 minutes. Garnish with fresh grated Parmesan and croutons.