Ingredients
- 1/3 cup oil (olive oil)
- 2 large onions, chopped
- 6 to 8 cloves garlic, chopped finely
- 2 medium carrots, peeled and chopped
- 1/2 pound green string beans (sliced or cut into 1-inch pieces)
- 8 cups low-sodium chicken broth (or vegetable broth)
- 4 tomatoes (peeled, seeded, and chopped or one 28 ounce can whole tomatoes, chopped and undrained)
- 1 cup corn kernels
- 2 medium potatoes, peeled and chopped
- Salt and pepper
- Portuguese crusty bread (drizzled with olive oil_
How to Make
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Step 1: Heat the olive oil in large pot. Add in the onions stirring for approximately 6 minutes until softened. Add garlic and cook for 2 minutes. Add the carrots and green beans and continue to cook for 4 to 5 more minutes stirring all the time.
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Step 2: Add the broth and bring to a simmer. Once simmering add the tomatoes, corn kernels and potatoes. Reduce the heat to low cover and cook uncovered until the vegetables are tender, about 30 minutes Remove from heat, Season, to taste with salt and pepper.
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Step 3: Serve with a sliced loaf of Portuguese or European style bread that has been drizzled with olive oil.
We hope you enjoy this recipe!
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