Hearty Autumn Vegetable Soup

I love soup all year long, but especially as the temperature turn cooler. This is my favorite veggie soup, but I have also added in chicken for a chicken veggie twist. Serve with warm bread and a salad and dinner is done!

Ingredients (serves 6 – 8)
• 2 1/2 TBLS vomFASS Extra Virgin Olive Oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 2 cups peeled and chopped carrots (about 4)
• 1 1/4 cups chopped celery (about 3)
• 4 cloves garlic , minced
• 8 cups low-sodium chicken broth or vegetable broth
• 2 (14.5 oz.) cans diced tomatoes (undrained)
• 3 cups peeled and 1/2-inch thick diced Yucan gold potatoes
• 1 TBLS vomFASS Herbs de Provence Spice Blend
• 1 TBLS vomFASS Mediterranean Mix
• 2 bay leaves
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1 1/2 cups chopped frozen or fresh green beans
• 1 ½ cup cauliflower florets
• 1 1/4 cups frozen or fresh corn

Directions
1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, and celery and sauté 4 minutes then add garlic and sauté 30 seconds longer.
3. Add in broth, tomatoes, potatoes, Herbes de Provence, bay leaves, Mediterranean Mix and season with salt and pepper to taste (for more flavor add in more dried herbs as desired).
4. Bring to a boil, then add green beans and cauliflower.
5. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and cook 5 minutes longer

Submitted by

Julie Ginsler-vomFASS-Cary