Hearty Veggie Soup

With the weather so cold out, and rain falling non-stop, I love turning to a comforting bowl of hot soup. My hearty veggie soup is a classic that I enjoy so much each time I make it. I usually make a large batch that lasts me a few days. With plenty of carrots, celery, potatoes and kidney beans, I hope you enjoy it as much as I do…….

Hearty Veggie Soup

Heat 1 tbsp EVOO in a pot over medium heat. Add in the garlic and roast for 30 seconds.

IMG_1844

Then add in the red onions and saute for about 30 seconds.

finely chopped onions

Add in the potatoes, celery and carrots. I usually leave my potatoes in a bowl of water once they’re chopped until I’m ready to use them; this washes out a lot of the starch in potatoes.

Veggies

Add tomato paste and mix well. Add kidney beans.

Kidney Beans

Add veggie broth, 1 cup of water, and mix well. Season with basil, oregano and salt. Allow soup to boil then reduce to low heat and simmer for 30 minutes or until the veggies are tender. Stir occasionally so the veggies don’t settle to the bottom. Garnish with basil leaves and serve hot.

Soup

Ingredients:

1 Tbsp EVOO
4 med red potatoes
5 carrots, peeled and sliced
1 stalk celery, sliced
2 (16oz) cans veggie broth
2 Tbsp dried basil
1 Tbsp dried Oregano
1.5 tsp salt (or to taste)
1/2 red onion, finely chopped
3 cloves garlic, minced
1 (6oz) can tomato paste
1 (15oz) can red kidney beans, drained and rinsed
1 c water

Directions:

Heat 1 tbsp EVOO in a pot over medium heat. Add in the garlic and roast for 30 seconds. Add in onions and saute for 30 seconds. Add in the potatoes, celery and carrots. Add tomato paste and mix well. Add kidney beans. Add veggie broth, 1 cup of water, and mix well. Season with basil, oregano and salt. Allow soup to boil then reduce to low heat and simmer for 30 minutes or until the veggies are tender. Stir occasionally so the veggies don’t settle to the bottom. Garnish with basil leaves and serve hot.

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Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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