Hearty Southern Vegetable Soup
Serves: 2½ quarts
  • 3 tablespoons canola oil
  • 2 cups chopped red onion
  • ¼ cup minced garlic
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 3 cups vegetable broth
  • 2 cups diced red potatoes (about ½-inch cubes)
  • 4 cups frozen mixed vegetables
  • 1 tablespoon honey
  • 2 teaspoons chopped fresh thyme
  • 1½ teaspoons kosher salt
  • 1¼ teaspoons ground black pepper
  • Garnish: chopped fresh thyme
  1. In a large enamel-coated cast-iron Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until vegetables are softened, 4 to 5 minutes. Add tomato paste; cook for 2 minutes, stirring constantly. Add tomatoes, broth, and potatoes; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until potatoes are just tender, 10 to 12 minutes.
  2. Add frozen vegetables; cook until vegetables are heated through, 2 to 3 minutes. Stir in honey, thyme, salt, and pepper. Garnish with thyme, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/hearty-southern-vegetable-soup/