Easy Vegetable Soup

By TAMMY-6

Ingredients

• 6 cups low-sodium vegetable broth
• 28 ounce jar organic strained tomatoes
• 28 ounces diced tomatoes (I used Muir Glen No Salt Fire Roasted Tomatoes.)
• 1 can pinto beans
• 1 can cannellini beans
• 4 cups coleslaw mix
• 2 or 3 onions
• 10 carrots
• 6 stalks celery
• 1 red or green pepper, seeded
• 1/2 cups salsa (I used Trader Joe's no-salt Fire Roasted Tomato Salsa.)
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1/2 tsp red pepper flakes
• 1 tsp dried basil
• 2 tsp dried oregano
• 1 Tbsp Vegizest or other soup seasoning
• 5 dashes hot sauce (I used Trader Joe's no-salt Chili Pepper Sauce.)
• 1/2 cup water

Preparation

Step 1

Chop the carrots, pepper, celery, and onions in a food processor.
Sweat those vegetables for 10 minutes in a large stock pot or dutch oven.
Add all the other ingredients.
Simmer until the vegetables are as done as you like them--about 20 minutes.