Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup diced potatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth or chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup green beans, chopped
- 1 cup corn (fresh or frozen)
- Optional: 1 pound of cubed meat (beef or chicken) for added protein
Instructions
- Gather all ingredients, chop vegetables, including carrots, celery, and potatoes into bite-sized pieces.
- In a large pot, heat olive oil over medium heat, then add onions and garlic; sauté until fragrant.
- Add chopped carrots, celery, and potatoes; sauté for about 5 minutes until they start to soften.
- Pour in diced tomatoes and broth, then stir in Worcestershire sauce, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and cover to simmer for 30 minutes.
- Add green beans and corn, continue to simmer for another 10-15 minutes, taste and adjust seasoning as needed. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze portions in freezer-safe containers for up to 3 months.
- Pairs well with crusty bread or rice; consider topping with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-Free (if no meat is used)
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg