Winter in Los Angeles makes no sense. One week, I’m grilling outside in shorts and the next it’s 37 degrees and I have 3 blankets on my bed. During cold spells, my go to dinner is soup! It’s comforting after working all day and it warms me up before bed. Vegetable soup is a great recipe to have in your back pocket because you can really customize it depending on what vegetables you like and what’s in season…

INGREDIENTS:
1/2 sweet yellow onion, diced
1 cup riced carrots
3 celery stalks, sliced
(2) 32oz vegetable broth cartons
1 can of diced tomatoes in juice
6 gloves of garlic, minced
1 cup corn
1 cup green beans
1 cup peas
EVOO
Salt & Pepper
Thyme and Parsley
1 bay leaf

optional additions:
kidney beans
potatoes (cubed)
pasta (always cook separate so it doesn’t soak up the broth)

PREPARATION:
Saute onion, carrots, celery and garlic in 2 TBSP of EVOO and a pinch of salt. Once everything starts to soften, add tomatoes in juice, vegetable broth, corn, beans, and peas. Salt and pepper to taste. Add 1/2 tsp of thyme and 1/2 tsp parsley. Drop in one bay leaf and boil for 30 minutes.

That’s it! Super easy, quick, and flavorful. If you decide to add in the beans, potatoes, and/or pasta, you’ll need to add a bit more liquid.