Easy Vegetable Soup RecipeIngredients

  • 1 teaspoon vegetable oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dried thyme leaves, crushed
  • 3 1/2 (14 ounce) cans Swanson?(r) Beef Broth (Regular, 50% Less Sodium or Certified Organic)
  • 2 medium carrots, sliced
  • 1 medium potato , cut into 1-inch pieces
  • 1 cup fresh or frozen cut green beans


Heat the oil in a 3-quart saucepan over medium-high heat. Add the onion, garlic, parsley and thyme and cook until the onion is tender-crisp.

Add the carrots, potato and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender.