Hearty Vegetable Soup

Nothing satisfies on a chilly day like a hearty homemade vegetable soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 8 servings, about 1½ cups each

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 cloves garlic, chopped

1 cup white corn kernels

1 (14.5 oz) can diced tomatoes, no salt added

3 cups low-sodium organic vegetable broth

1 tsp. dried ground thyme

2 bay leaves

1 cup broccoli florets (or cauliflower florets)

2 medium red or white potatoes, cut into ¾-inch cubes

1 medium yellow squash, cut into ¾-inch cubes

1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

1. Heat oil in large stockpot over medium-high heat.

2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.

5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.

6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.