Spicy and Creamy Vegetable Soup
Spice up this Italian-inspired vegetable soup with canned tomatoes with hot chilies, and then smooth it out with a little bit of cream.
Heat 1 tablespoon olive oil in a large pot over medium heat; cook and stir onion carrot and celery until onion is translucent about 5 minutes.
Add garlic bay leaves parsley thyme rosemary and dill weed; cook until garlic is fragrant 1 to 2 minutes.
Pour water into onion mixture and bring to a boil.
Stir chicken base into the boiling water until dissolved 1 to 2 minutes.
Add tomatoes with green chiles potatoes and green beans; bring soup to a boil.
Reduce heat and simmer until potatoes are tender 10 to 15 minutes.