- 8
Ingredients
- 2 - 3 Tbsp. olive oil
- 4 large carrots, sliced
- 1/2 bunch of celery with leaves, chopped
- 2 medium sized onions, chopped
- 4 large cloves of garlic, minced
- 1 large green pepper
- 1 large red pepper
- 1 small head of broccoli, chopped
- 4 large vine ripened tomatoes, chopped
- 1 cup fresh mushrooms, sliced
- 1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
- 1 (15 oz.) can corn, drained
- 1 1/2 cups fresh or frozen peas
- 1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
- 3 potatoes, scrubbed and diced with skin on
- 10 cups of water
- 3 Tbsp. tomato paste
- 3 large bay leaves
- 1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
- 1 Tbsp. sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes (optional)
Preparation
Step 1
This recipe makes a lot of soup, so if you don’t want left over soup for lunch the next day (by the way- it’s even better after it sits overnight!) you can freeze the remaining soup for a different day. It’s nice to have a meal stored in the freezer for busy week nights and unexpected illnesses! This veggie packed soup is sure to help anyone with the a case of the sniffles fell better! Enjoy!
1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
Stir, cover and turn heat to low-medium.
Let simmer on your stove top for 2 1/2 to 3 hours.
Turn off the heat.
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