Loaded Vegetable Soup


Loaded Vegetable Soup

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March 29, 2017

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.