Gluten-Free Vegetable Soup

Ingredients

• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 2 medium, chopped Carrots
• 2 stalks, chopped Celery
• 3 cloves, minced Garlic
• 6 cups Vegetable broth
• 1 14.5 ounce can, undrained Diced tomatoes
• 1 cup, trimmed and chopped Green beans
• 1 cup, frozen or fresh Corn
• 2 medium, peeled and diced Potatoes
• 1 medium, diced Zucchini
• 2 cups, roughly chopped Spinach
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

3. 3

   Add garlic and cook for 1 minute more, until fragrant.

4. 4

   Pour in vegetable broth and diced tomatoes. Bring to a boil.

5. 5

   Add green beans, corn, potatoes, oregano, basil, salt, and pepper. Reduce heat and simmer for 15 minutes, or until potatoes are tender.

6. 6

   Stir in zucchini and spinach and cook until spinach is wilted, about 2-3 minutes.

7. 7

   Taste and adjust seasonings as needed.

8. 8

   Serve hot and enjoy!