Vegetable Soup

America’s Test Kitchen Cook Book

2 Tbsp. olive oil

1 onion, minced

2 ribs celery, chopped fine

2 garlic cloves, minced

5 cups low-sodium vegetable broth

2 medium russet potatoes, chopped

1 (14.5) can diced tomatoes, drained

1 cup frozen peas, thawed

pepper & salt to taste

Heat the oil in a large Dutch oven over medium-low heat until shimmering. Stir in the onion, celery, carrots, garlic, and ¾ tsp. salt. Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.

Stir in the broth, potatoes, and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Off the heat, add the peas. Let the soup stand 2 minutes. Season with salt and pepper to taste before serving.