Quick and Fast Vegetarian Vegetable Soup in a Hurry

Ingredients

• tablespoon scoconut oil
• onion, chopped
• garlic clove s, minced
• cup slow-sodium vegetable broth
• (15 ounce) can tomato sauce
• (24 ounce) bagfrozen stew vegetables
• cup frozen corn
• cup frozen green beans
• teaspoon ground black pepper
• salt to taste

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Pour in vegetable broth and tomato sauce; bring to a simmer, about 5 minutes. Stir in stew vegetables, corn, and green beans; simmer until tender, 15 to 20 minutes. Season with black pepper and salt.

Tips

Substitute olive oil for the coconut oil if preferred. You may want to check the size of the frozen stew vegetables. If some are a bit larger than you would normally serve to young children or older adults, just scoop them up with a ladle after cooking and slice them into smaller pieces with a butter knife. This can be prepped and left in the slow cooker as well.