Vegetable Soup 

1

Heat butter in a large pot over medium heat. Add onion, carrots, green beans, and celery. Cook, stirring occasionally, for about 5 minutes.

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2

Stir in zucchini, vegetable broth, bay leaves, and diced tomatoes with their juice. Season with Italian seasoning, salt, and pepper. 

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3

Add frozen corn and peas to the pot. Continue to simmer for 5 more minutes, or until all vegetables are tender. Remove bay leaves.

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Full recipe & nutritional info on bakedbree.com