Fully Loaded Vegetable Soup
Cozy up with a bowl of fully loaded vegetable soup! With a flavorful tomato broth and fresh vegetables, it tastes way better than from a can, and keeps well in the fridge.
Heat olive oil in a 4 quart or larger pot. Add the onions, and sauté for 5-7 minutes, until they are soft and translucent..
Make a space in the middle of the onions, then add the garlic. Cook for 1 minute, stirring, until it is fragrant and cooked through.
Add the carrots, celery, cauliflower florets, zucchini, basil, oregano, salt, bay leaf, diced tomatoes and vegetable stock. Place the lid on the pot, bring to a boil, then reduce the heat and simmer for 30 minutes.
Add kidney beans
Before serving, remove the bay leaf, and stir in the kidney beans. Taste and adjust salt if needed.
Other veggies you can add: broccoli green beans corn or peas (fresh or frozen) * parsnips kale or spinach * potatoes or sweet potatoes squash leeks
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