Southern Vegetable Soup
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Prep Time:
10m
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Cook Time:
25m
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Total Time:
35m
Ingredients
- 1 tbsp. Olive oil
- 1/2 Onion, diced
- 2 Celery stalks, diced
- 3 c Vegetable broth
- 15 oz Crushed tomatoes (1 can)
- 1/2 Butternut squash, peeled and cubed (1/2" cubes)
- 1/2 c Corn, frozen, defrosted
- 6 oz Lima beans, frozen, defrosted
- 5 oz Black-eyed peas, frozen, defrosted
- 1 tsp. Italian seasoning
- 1 Bay leaf
- 4 oz Baby spinach
- Salt
- Pepper
Instructions
- Heat a dutch oven or stock pot over medium heat with olive oil. Sauté the onions until translucent then add celery and cook for 1 more minute.
- Add the broth and bring to a boil over medium-high heat. Stir in the tomatoes, squash, corn, lima beans, peas, seasoning, and bay leaf. Reduce heat to simmer and cook for 20 minutes, until squash is at the desired tooth.
- Stir in the spinach to wilt, 2-3 minutes. Salt and pepper to taste then remove the bay leaf before serving.