This is a easy, hearty, vegetarian soup, perfect for these fall evenings!
In a large dutch oven, heat olive oil over medium high heat.
Add onion, carrot, and sweet potato to the dutch oven and sauté for 5 minutes.
Turn heat to medium, add garlic and sauté for 30 seconds.
Add vegetable stock, spinach, green beans, tomatoes (with their juices), corn, salt, and pepper. Simmer for 20 minutes or until vegetables are soft.
Season with salt to taste.
Ladle into bowls and serve with a crusty french bread.
This is a very adaptable soup. Don't like spinach? Don't add it. Your kids love peas? Throw in a cup of frozen peas. Have some extra zucchini? Shred it and throw it into the pot! Who doesn't love a soup that is both simple and infinitely customizable?