Veggie Soup - My Rainy Day Saturday Soup

READY IN: 55mins
SERVES: 6-8
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
  • When oil is heated begin adding the washed, chopped veggies to sauté.
  • Stir the veggies while sautéing with a wooden spoon until tender.
  • Add chopped fresh garlic and continue stirring the veggies.
  • Add salt, black pepper and the spices, continue stirring the mixture.
  • Add the tomato paste, crushed tomatoes, chicken broth and water.
  • Add the bay leaves.
  • Add the washed, drained beans and keep stirring the soup.
  • Turn down the heat under the pot to low and keep stirring and tasting.
  • Correct flavor of the soup with more sugar if needed and more salt if needed.
  • Serving suggestions:
  • In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
  • Add pasta of choice or rice, prepared separately in another pot.
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