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.
Sauté onions
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..
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Add garlic
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.
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Simmer
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.
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Add kidney beans
Before serving, remove the bay leaf, and stir in the kidney beans. Taste and adjust salt if needed.
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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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