Nothing beats a piping hot bowl of homemade soup on a chilly day.  But, what about those days you want homemade soup on the table and you have less than thirty minutes?  This quick and easy vegetable soup is made with frozen vegetables and will be ready in about half an hour!

What You Need: (Serves 6-8)

2 Tbsp of Olive Oil

1 Medium white or yellow onion, chopped

3 Stalks of celery, chopped

2 tsp of minced garlic or 4 cloves, minced

28 oz can of diced tomatoes

5 cups of chicken stock

4 potatoes, cut into 1/2 inch cubes

2 bay leaves

2 tsp Italian seasoning

1/2 tsp paprika

salt and pepper

1 1/2 cups of frozen cut green beans

1 1/2 cups of frozen California medley

1 cup of frozen peas

1 cup of frozen corn

What you do:

Cook onions and celery in olive oil in a large pot for about 4 minutes.  Add minced garlic and cook for another 30 seconds or so.  Add tomatoes, broth, seasonings and potatoes and bring to a boil.  Add frozen green beans and Calfornia medley and simmer, covered for 20 minutes.  Add corn and peas and cook for an additional 5 minutes or until potatoes are fork-tender.

(We added leftover smoked turkey to this the next day when reheating and it’s SO GOOD, leftover chicken would be great too!)