1/4 cup olive oil
1 yellow onion diced
2 stalks celery diced
2 cloves garlic minced
2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
1 large potato peeled and diced
2 carrots sliced
1 cup corn
1 cup peas
1 cup green beans chopped
2 vine tomatoes diced
4 cups chicken broth
2 cups V-8 juice

Note: click on times in the instructions to start a kitchen timer while cooking.

In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.

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