Green bean and veggie soup

Cooking LSL

• 2 tbsp olive oil
•  1 small chopped onion
•  2 cloves garlic chopped
•  2 medium potatoes diced
•  1 medium chopped carrot
•  2 cups diced tomatoes — (fresh or canned)
•  3 cups green beans — (fresh or frozen, thawed) cut into pieces
•  5 cups chicken — (or vegetable) stock (can use hot water and chicken base)
•  1/2 tsp black pepper
•  1 tsp salt - or more depending on taste
•  1/4 tsp dry basil
• avocado
• 
  

1. In a large sauce pan, over medium heat saute onions and carrots in olive oil for 3 minutes.
2. Add chicken stock, potatoes, tomatoes and garlic and bring to a boil. Add salt, pepper and basil.
3. Reduce heat and simmer for 15 minutes. Add green beans and simmer for 15 more minutes, until tender. (I do not like over cooked green beans, that's why I add them 15 minutes after all the other vegetables.).
4. Cook soup until all vegetables appear cooked through, it usually takes me 30-35 minutes. Cooking time depends on the king of pot used, stove, vegetables amounts of stock used.
5. Serve hot. You can garnish with chopped parsley or dill.
6. After cooked, I served the soup with avocado on top. It made everything come together, Delicious

When I was sick I made this and it was quick and easy and perfect for my sore throat