Easy Mix-and-Match Vegetable Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4 servings
  • 4 sliced of bacon, diced
  • 1 white onion, diced
  • Salt
  • Freshly ground black pepper
  • ½ tsp. dried thyme
  • ½ tsp. dried rosemary
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 14 oz. can diced tomatoes
  • 1 quart low-sodium chicken stock (or 4 cups water + bouillon)
  • 1 bay leaf
  • 4 baby red potatoes, diced into small, bite-sized pieces
  • 1 cup corn kernels (I use frozen)
  • 1 cup peas (I use frozen)
  • 1 cup green beans (I use frozen)
  • 1 Tbsp. red wine vinegar
  • Juice of ½ lemon
  • 1 Tbsp. honey
  • Crushed red pepper flakes
  • Parmesan cheese, for serving
  • Crescent rolls, for serving
  1. Heat a large, heavy soup pot over medium heat.
  2. Fry the diced bacon bits until golden and just crispy.
  3. Add the diced onion, and sprinkle with a tsp. of salt, pepper, dried thyme and rosemary. Stir, and let sauté for about 5 minutes.
  4. Add the carrots and garlic, stir and let cook another minute.
  5. Pour in the diced tomatoes and chicken stock, stir, and add the bay leaf. Increase the heat to high, let come to a boil, and then turn the heat back down to medium.
  6. Add the potatoes, and sprinkle with more salt and pepper. Stir in the corn, peas, and green beans.
  7. Let simmer about 10-15 minutes, or until the potatoes are cooked through.
  8. Remove from heat and stir in red wine vinegar, lemon juice, honey, and red pepper flakes.
  9. Top with parmesan cheese and serve with hot, buttery crescent rolls for dipping.
Recipe by Ally's Cooking at http://allyscooking.com/2017/12/21/easy-vegetable-soup/