Categories: Main Dish, Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 1 (28 ounce) can diced tomatoes, with juice
• 6 cups chicken stock or 6 cups vegetable stock
• 2 cups sliced carrots
• 2 cups diced peeled potatoes
• 2 cups chopped green beans (1/2 inch pieces)
• 2 cups corn kernels (fresh or frozen)
• 1/4 cup chopped parsley
• salt
• fresh ground black pepper

Directions

1. In a big soup pot, heat the butter and oil over medium heat; add in onion and saute until softened, about 6 minutes.

2. Add in tomatoes with juice, stock, carrots, and potatoes; bring to a boil.

3. Decrease heat and simmer for 20 minutes.

4. Add in green beans; simmer for 5 minutes.

5. Add in corn and simmer until vegetables are just tender, about 5 minutes.

6. Stir in parsley and season with salt and pepper to taste.

7. Ladle into heated bowls.

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