With Sunday’s pending ice storm, I decided that a big batch of piping hot soup was in order. I had been drooling over blog posts of vegetable soups all week, so I decided to clean out the crisper drawer in the fridge and transform it to soup. What a good decision.
- 1 medium onion, sliced or diced
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 2 zucchini, cut in quarters then sliced
- 1 14oz can diced tomatoes(preferably fire-roasted)
- 1 15oz can of beans of choice(I used butter beans)
- 8 cups of vegetable broth
- 1 1/2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon oregano
- 1 teaspoon parsley
- 1 teaspoon basil
- fresh ground pepper
Heat oil in dutch oven over medium heat. Add onion and cook for about 5 minutes until glassy. Then stir in garlic and cook for about another minute.
Then add in carrots and celery. Cook another 5 minutes until celery and carrots start to soften.
Stir in zucchini, oregano, parsley and basil. Cook another 3 minutes.
Add in can of tomatoes, beans and broth.
Cover and bring to a boil. Let simmer for 20 minutes. Add pepper to taste. You can add salt, too, but I didn’t think it needed any.
This soup is so good, filling and hearty. A huge dose of vegetables in every bowl! I absolutely love it!