Quick and Easy Vegetable Soup

1/4 cup olive oil
1 yellow onion, diced
1 leek, sliced thinly
1 head of celery, diced
2 cups of carrots, diced
2 cans of diced tomatoes
1 cup of green beans (fresh)
1 1/2 cup of diced potatoes
3 quarts of low sodium vegetable stock or water
1 Tbsp minced garlic
1 Tbsp dry basil
1 tsp dry parsley
Salt and pepper to taste

Saute the onion, celery, leeks and carrots in olive oil over a medium flame
for 2 minutes, add the garlic, basil and parsley and continue to cook for
another 3 or 4 minutes. Add the vegetable stock or water, diced tomatoes,
diced potatoes and green beans; simmer for 30 minutes. Taste and adjust the
seasonings with salt and pepper, if necessary.
Serves between 6 and 8.

Sandy U.
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