Winter Vegetable Soup | Oklahoma State University

Ingredients

• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 clove chopped onion
• 1 clove garlic, finely chopped
• 1/2 cup thinly sliced celery
• 2 cups canned or 1 15-1/2 ounce can dices tomatoes
• 1 cup sliced carrots
• 1 cup diced potato
• 2 cups frozen peas
• 2 cups frozen corn
• 2 cups frozen lima beans or edamame
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/2 teaspoon dried basil
• 1/4 teaspoon dill seed
• 7 cups fat-free, reduced sodium chicken broth