Hearty Vegetable Soup

This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  tablespoons butter
• 1  medium onion, chopped small
• 3  large garlic cloves, chopped small
• 2  cups  canned crushed tomatoes, with juice
• 4  cups vegetable broth
• 1  large yukon gold potato, peeled and cubed 3/8 inch
• 2  medium carrots, scrubbed and sliced 1/8-inch thick
• 1⁄2 cup cauliflower floret
• 2  large celery ribs, chopped
• 6  cups water
• 4  tablespoons  vegetable stock base or 4  tablespoons  chicken soup base
• 1  small  sweet red pepper, seeded and diced
• 1  cup frozen baby peas
• 2  tablespoons dried dill weed
• 3⁄4 teaspoon seasoning salt
• 1⁄2 teaspoon black pepper, freshly ground

Directions

1. In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
2. Add onions and saute until translucent, about 5 minutes.
3. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
4. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
5. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
6. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
7. Adjust seasonings to taste.
8. Serve soup hot.
9. Refrigerate any unused portions.