Simple Veggie Soup

Enjoying soup is common during the colder, winter months, however, I can eat soup 365 days of the year.  I love the warmth of the broth, the hearty vegetables, and the ability to make one batch and enjoy it over the course of a few days, or freeze it and enjoy it at a later time.

This vegetable soup is especially great because it is super easy to make, and it is full of vegetables that offer essential vitamins and nutrients that we as Crohn's and colitis patients need in our diet. And, since everything is cooked together and simmered, the vegetables are softer and more digestible which means we can enjoy their healthy benefits without hurting our GI tract.

So, cozy up to this nice bowl of simple veggie soup and reap all of the benefits for your body and soul this winter season.

Serves 6

Simple veggie soup ingredients

• 2 tbsp olive oil
• 5 carrots, peeled and chopped
• 1 yellow onion, diced
• 5 stalks celery, chopped
• 5 cloves garlic, minced
• 1 potato, diced
• 8 cups chicken or vegetable broth
• 2 (14.5 oz) cans of fire-roasted diced tomatoes
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 3 bay leaves
• 12 oz bag of frozen green beans
• 1 cup frozen corn
• 1 cup frozen peas

Simple veggie soup directions

1. Heat oil in a super big pot on medium-high heat
2. Cook carrots for 5 minutes. Add onions and celery and cook another 5 minutes. Add garlic and potatoes and cook 1 more minute.
3. Add broth, diced tomatoes, salt, pepper, oregano, thyme, and bay leaves and bring to a boil.
4. Reduce heat to low and add green beans, corn, and peas. Cover and simmer. Cook until vegetables are fork-tender, especially carrots and potatoes, for about 30 minutes.
5. Serve warm and enjoy!