Vegetable Soup

Not many people will agree with me but fall and winter are my absolute favorite seasons…WHY you ask? Well, I get to wear boots, layer all my favorite clothes, scarves, tea hobvu (tea with a lotta milk) morning, noon and night, hot cocoa, Christmas!, snuggling up with the one I love!, comfort food, snow (which I experienced for the first time ever three years ago when we moved to Texas)…the list is endless. But one of my favorite things about winter is this hearty vegetable soup

It’s full of vegetables and makes a well-balanced meal which can be served for lunch or dinner. I usually make enough to last us 2-3 days and it always tastes better the longer it stays. It’s got carbohydrates mainly from the potatoes, beans are the main protein source, and a whole host of other nutrients from the carrots, zucchini, peas, celery and tomatoes. Besides being nutrient rich, it is absolutely delicious. The fresh parsley gives this vegetable soup a fresh flavor and puts it on a whole other level. Make sure you do not skip it or skimp on it if you happen to try this vegetable soup.

Lastly it’s so easy to make. Dicing the vegetables is the most time consuming and tedious part of this recipe. After that you’re basically adding all the ingredients to a large stock pot to simmer. I like pureeing my tomatoes in a blender whenever I make a stew or soup but diced tomatoes will do as well.

I hope you try this recipe and any feedback is most welcome. Happy holidays!

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Hearty Vegetable Soup

Ingredients

• 2 tbsp. olive oil
• ½ large onion, diced
• 2 celery stalks, diced
• 2 large carrots, diced
• 2 cloves garlic, chopped
• 1 zucchini, diced
• 3 medium sized potatoes, diced
• 2 tins of canned black beans, washed and drained
• 2 cups frozen peas
• 1 bay leaf
• 1 tbsp. chopped fresh parsley
• 3 cups pureed tomatoes
• 4 cups water
• Salt and pepper to taste

Instructions

1. In a Dutch oven or stock pot heat the olive oil on medium heat.
2. Add the diced onion, carrots and celery stalks and zucchini and sauté for a few minutes.
3. Add the chopped garlic and sauté until fragrant. Season with a little salt and pepper.
4. Add the pureed tomatoes, water, the bay leaf, potatoes and beans. Season with salt to your taste. (I used about 1 ½ tsp. of salt). Bring to a boil.
5. Reduce heat and let simmer for about 25 minutes until potatoes are cooked through. Add the frozen peas and let simmer for about 2 minutes.
6. Remove from heat and mix in the fresh parsley. Serve and enjoy!

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