Italian Vegetable Soup

2 Tbsp extra virgin olive oil
1 large onion, diced
4 cloves garlic, minced
3 stalks celery, diced
3 medium carrots, diced
2 medium potatoes, peeled and diced
2 tsp Italian Flare Seasoning
4 cups vegetable broth
1 cup of water
2-15oz cans diced tomatoes
1-15oz can kidney beans, drained and rinsed
1 cup corn kernels (frozen)
1 bay leaf
¼ cup fresh parsley, chopped
1 Tbsp lemon juice
1 ½ tsp salt + ground black pepper

Heat oil in a large pot over medium-low heat.
Once hot, add onion and 1 tsp salt and cook for 8 minutes, stirring often.
Add garlic, carrots, celery, and potatoes and cook for 5 more minutes, stirring often.
Add the Italian Flare Seasoning and cook for 1 more minute.
Add broth, water, tomatoes, corn, beans, and bay leaf.
Bring to a boil and then reduce the heat to low and simmer, covered, until the vegetables are tender, about 35 minutes.
Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt and pepper.

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