Easy Recipe - Vegetable Soup

4 tablespoons olive oil

1 clove smashed garlic

1/2 cup diced onions

2 tablespoons salt

2 cups chopped carrots

1 cup diced celery

2 cups fresh green beans

1 cup peas

2 cups peeled and diced potatoes

1 quart chicken stock

1 quart beef stock

4 cups chopped tomatoes

2 cups corn [not on the cob]

Heat the olive oil in large stockpot on medium heat. Once hot, add the garlic, onions and a pinch of salt to sweat until soft.

Add the carrots, celery, peas, potatoes, and green beans and continue to cook for 5 more minutes while stirring.

Add the stocks and salt and increase the heat to high. Bring to a simmer then reduce heat to medium-low.

Once simmering, add the tomatoes, corn kernels, and pepper. Cover and cook until the vegetables are tender.

Remove from heat. Serve immediately.

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