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I am an avid reader, educated and certified Pastry Chef, Proud USN submariner's wife, and mother to two of the greatest kids. Born in the south but living the good life in New England!

Recipe: Hearty Vegetable Soup

Vegetable soup
In Frontline by Alexandra Richland,  Trenton invites Sara over to his house for dinner. To start, they have a “sort of broth with a medley of diced vegetables sprinkled with herbs. The flavor is rich and fresh, unlike any soup..” Sounds delicious! 🙂 They also enjoyed “grilled chicken breast with a heap of steamed green beans, corn, and peas” as their entree! Try it tonight! For dessert, try the apple pie they had too!


2 tbsp olive oil
1 small onion, chopped
2 cloves of garlic, minced
7 cups water
3 vegetable bouillon cubes OR 3-4 TBSP Vegetable soup base
7 oz tomato paste
2 cups frozen corn
2 cups frozen sweet peas
1 cup frozen green beans
½ cup frozen lima beans
2 15 oz cans of diced tomatoes
3 carrots, sliced
3 celery stalks, sliced
3 russet potatoes, cubed


  1. Chop, slice, or cube all fresh vegetables and set aside.
  2. Place oil in large stock pot over medium-high heat.
  3. Sauté onions, celery, and garlic until slightly tender, about 5 minutes.
  4. Add tomato paste and sauté for 1-2 minutes.
  5. Add water, stir and scrape bottom, making sure all tomato paste has been incorporated.
  6. Add bouillon or soup base and stir.
  7. Add potatoes, carrots, lima beans, green beans and bring to a boil.
  8. Reduce heat, cover, and simmer for 20 minutes. Stirring occasionally.
  9. Add frozen peas, corn, and diced tomatoes (including juice) and stir to mix.
  10. Cover and bring back to low simmer. Cook for additional 10 minutes.
  11. Turn off heat and allow to sit for 15-20 minutes.
  12. Serve warm with crackers or crusty bread.

*Recipe courtesy of Elizabeth

*Image courtesy of 123RF

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