Veggie Soup

When winter hits, there is nothing like warm, veggie soup to make you feel healthy, cared-for and warm. Here's my newest recipe for this incredible soup.

Ingredients:

1-2 Tbsp olive oil

1 chopped onion

2 stalks celery

2 tsp. Italian seasoning or Herbes de Provence (whatever you have on hand)

Salt and Pepper

32-48 oz Bouillon/Stock/Broth

1 box diced tomatoes, with juice (we use the Italian box brand)

4-8 cups mixed fresh or frozen veggies (e.g., zucchini, carrots, celery, lima beans, potatoes, peas, corn, anything you have on hand)

Directions:

1) Heat oil in a large stockpot. Add onions & celery, and cook 'til translucent, 5-10 minutes. Add seasonings.

2) Add broth, tomates, and up to 3 cups water. Let simmer.

3) Add vegetable, return to simmer, and cook until tender (25-50 minutes)(it takes up to an hour here at high altitude to cook the carrots. Next time - add to step one to speed up cooking time). Season with salt and pepper. SErve with rolls, baguette, croutons, texas toast or salad.