Baby Veggie Soup Recipe

Name: Baby Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1 cup Boiler Onions, Peeled And Quartered; 1 cup Celery, Diced; 1-1/2 cup Baby Carrots Sliced; 1 cup Yellow Patty Pan Squash, Quartered; 1-1/2 cup Small Yellow Potatoes, Quartered; 1-1/2 cup Baby Zucchini, Sliced; 1-1/2 cup Wax Beans, Cut Into 1 Inch Pieces; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 Tablespoon Dried Thyme; 6 ounces, fluid Tomato Paste; 5 cups Water, Divided; 15 ounces, fluid Canned Great Northern Beans, With Liquid; 1/2 cups Parsley, Roughly Chopped

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
1 cup Boiler Onions, Peeled And Quartered
1 cup Celery, Diced
1-1/2 cup Baby Carrots Sliced
1 cup Yellow Patty Pan Squash, Quartered
1-1/2 cup Small Yellow Potatoes, Quartered
1-1/2 cup Baby Zucchini, Sliced
1-1/2 cup Wax Beans, Cut Into 1 Inch Pieces
1 teaspoon Salt
1/2 teaspoons Pepper
1 Tablespoon Dried Thyme
6 ounces, fluid Tomato Paste
5 cups Water, Divided
15 ounces, fluid Canned Great Northern Beans, With Liquid
1/2 cups Parsley, Roughly Chopped

1
In a large pot over medium-high heat, add olive oil. When oil shimmers and ripples, add onions, celery, carrots, squash, potatoes, zucchini, wax beans, salt, pepper, and thyme. Cook until veggies become slightly tender, about 5 minutes.
2
To a medium-sized bowl, add tomato paste, and about 1 cup of the water. Whisk until completely combined and not lumpy, and then add it to the vegetable mixture.
3
Add remaining water and canned beans with liquid. Turn heat up to high. Bring mixture to a boil, and then turn heat down to low and simmer for 20 minutes, or until vegetables are tender and potatoes can be easily pierced with a fork.
4
Turn heat off and mix in parsley. Divide among bowls and serve! Garnish with more parsley leaves.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 1 cup Boiler Onions, Peeled And Quartered, 1 cup Celery, Diced, 1-1/2 cup Baby Carrots Sliced, and more.

Yes, Baby Veggie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Veggie Soup

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