Eosinophilic Esophagitis Friendly Classic Vegetable Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.7(4)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced ¼-inch thick
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes, with juices
- 6 cups low-sodium chicken broth or vegetable broth
- 2 medium yukon gold potatoes, cut into ¾-inch cubes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch half-moons
- 1 cup frozen corn kernels
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic and tomato paste and cook, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly, about 1–2 minutes.
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