Garden Vegetable Soup

2 tbsp unsalted butter
1 tbsp extra virgin olive oil
1 medium onion, chopped
6 cups chicken or vegetable stock
1 28 oz (794 g) can chopped tomatoes
2 cups carrots, sliced 1/4-inch thick
2 cups fresh green beans, trimmed and cut into 1/2-inch (1 cm) pieces
2 cups potatoes, peeled and diced
2 cups fresh or frozen corn kernels
1/4 cup chopped fresh parsley
Salt and pepper, to taste

Directions

In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook until softened, about 6 minutes. Add the stock and tomatoes, carrots and potatoes and bring to a boil. Lower heat and simmer for 20 minutes. Add the green beans and cook for 5 minutes. Then add the corn and cook for another 5 minutes or until the vegetables are just tender. Stir in the parsley and season to taste with salt and pepper. Ladle into heated serving bowls.

Per serving: About 173 cal, 4.3 g pro, 29 g carb, 6.2 g fat, 5 mg chol, 1202 mg sod, 6.3 g fiber.