Loaded Vegetable Soup

Ingredients

  • 2 - 3 Tbsp. olive oil
  • 4 large carrots, sliced
  • ½ 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
  • + 15 more ingredients
    • 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 ½ cups fresh or frozen peas
    • 1 ½ 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
    • ¼ cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
    • 1 Tbsp. sea salt
    • ½ tsp. black pepper
    • ¼ tsp. crushed red pepper flakes (optional)

Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables. 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 leav...

View full recipe at SpringPad

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