Loaded Vegetable Soup
2 - 3 Tbsp. olive oil
4 large carrots, sliced
1/2 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
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 (or fresh corn)
1 1/2 cups fresh or frozen peas
1 1/2 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
1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
1 Tbsp. sea salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)
1Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
2 Start with the carrots and saute your vegetables.
3 I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
4 After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
5 Stir, cover and turn heat to low-medium.
6 Let simmer on your stove top for 2 1/2 to 3 hours.
7 Turn off the heat.
8 Season with more with salt and pepper if you wish.
9 Serve hot with fresh bread or rolls.
10 Tastes even better the next day!
11 To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.