“Eat More Veggies” Soup

total crowd pleaser

key ingredients:

Chicken broth Diced tomatoes Tomato paste • Green beans • Corn • Spinach • Olive Oil • Celery • Onion

Dice and saute veggies over medium heat for 4-5 minutes. Season lightly with salt, pepper, and red pepper flakes. Add garlic and tomato paste and sauté for another minute.


Add broth, tomatoes, and Italian seasoning and bring to a boil. Stir in the potatoes, green beans, and corn. Reduce to a simmer.


Stir in the frozen peas (and stir in the optional kale/spinach), until they are warmed through.


Served it topped with fresh Parmesan cheese and serve with a good loaf of crusty bread.


To make it a freezer meal:

Prepare soup as directed. If you do not plan on eating any of it on the day you prepare it, do not add the frozen peas. Let soup cool completely. Place in freezer safe bags or containers. Store for up to 3 months.

Good and easy. -Christine