Fresh Vegetable Soup is vibrant, hearty, and full of fresh, wholesome flavors.  It’s perfect for lunches, cold winter nights, rainy nights, or anytime you are looking for a delicious homemade meal!  This soup will fill you up without the “heavy, too full” feeling.

The recipe can be found here.

I like to use frozen corn because I think it tastes better than canned corn, but you can use either.  If you are using frozen corn, start by cooking the corn according to package instructions.  If you are using canned corn, drain and set aside.

Next, chop the onion, carrot, tomato, bell peppers, and zucchini.  Peel and chop the potato.  Mince the garlic.  I like to do all my prep work before I start cooking so it doesn’t slow me down once ready to assemble!

Heat 2 Tbsp of olive oil in a large pot over medium heat.  You will be making the soup in this pot so make sure it’s large enough to hold all the ingredients.  Then add the onion and cook until translucent.

Add the garlic and carrot and continue to cook for 2 minutes.

Add the tomato, bell peppers, corn and potatoes.  Cover and cook for about 5 minutes, stirring every so often.

Add 2 cups of vegetable stock and 2 cups of water.  Stir to combine.  Season with salt and pepper to taste, then add the zucchini.  Bring to a boil, reduce the heat to low, and simmer for 15 minutes.

Serve warm and enjoy!  Feel free to sprinkle fresh chopped parsley on top or serve with a side of your favorite crusty bread.

This recipe makes a lot so plan for leftovers.  It’s also a great vegetarian or vegan meal!

The recipe can be found here.

Happy Cooking!

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