Vegetable Soup

This vegetable soup makes for a hearty and healthy meal during the winter or on a cold day any other time of the year. I love to make it when I want to meal prep for the week to have a flavorful meal that leaves me full with little effort. Best of all, you can have it on the table in less than an hour.

My recipe has a tomato base from diced tomatoes and pasted combined with mixed vegetables, onion, garlic potatoes, and lots of fresh parsley. I use canned tomatoes and a frozen vegetable mix to make it easier. For the vegetable stock, you can use homemade if you have it or make it easy on yourself and use a box of store bought or dissolve bouillon cubes in warm water.

You’ll need to take out your 5 to 6 quart pot or Dutch oven with a lid. When it’s ready, this soup stands on its own for lunch or dinner. It also pairs well with a salad or with grilled cheese — and a glass of red wine.

What are you waiting for? It’s time to get chopping! Enjoy!

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Vegetable Soup

Author: Austin Havens

This vegetable soup has tomatoes, potatoes, carrots, and peas for the perfect winter dinner.

Ingredients

• 2 tbsp. avocado or olive oil
• 1 large yellow onion (chopped)
• 1 stalk of celery (chopped)
• 3-4 garlic cloves (chopped)
• 1 6 oz. can tomato paste (no salt added)
• 1 28 oz. can diced tomatoes (no salt added)
• 4.5 cups vegetable stock
• 3 large Idaho potatoes (peeled, cubed)
• 1 bunch parsley (chopped, no stems)
• 1 12 oz. bag of frozen peas and carrots
• 1 tbsp. garlic powder
• salt and pepper

Instructions

1. prepare vegetables.
2. heat oil over medium heat.
3. add onion and celery and cook for 3 to 4 minutes.
4. add garlic and cook for another 1 to 2 minutes.
5. stir in tomato paste.
6. once combined, add diced tomatoes with juice.
7. stir in vegetable stock.
8. add potatoes, parsley, and peas and carrots.
9. stir in garlic powder and salt and pepper to taste.
10. once the soup is bubbling, reduce heat to medium-low, cover, and cook for at least an hour or until potatoes are tender.

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