Vegetarian Minestrone Soup

This hearty vegetable soup is packed with vegetables and works well for lunch, dinner, or freezer meals.

Ingredients

• 1 onion, chopped or grated
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 1 small bag frozen corn
• 1 small bag frozen green beans
• 1 can chopped tomatoes, 28 ounces
• 1 can tomato paste
• 3-4 potatoes, peeled and diced
• 1/2 head cabbage, chopped
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 2 teaspoons salt
• 1/2 teaspoon oregano
• 2 bay leaves
• 4 cups vegetable broth
• 8 cups water

Directions

1. In a large soup pot, sauté onion and garlic until softened.
2. Add celery, carrots, corn, green beans, tomatoes, tomato paste, potatoes, and cabbage.
3. Stir in basil, pepper, salt, oregano, bay leaves, vegetable broth, and water.
4. Bring to a simmer and cook for about 30 minutes, or until the vegetables are tender.
5. Remove bay leaves before serving.