Tomato Vegetable Soup
It’s cold outside and that means it’s soup time! There is nothing more comforting for me and my family than to smell a delicious pot of soup simmering away in the kitchen all day. Here is the recipe for a batch of soup I cooked up this afternoon that I think you’ll enjoy 🙂 Feel free to alter an of the ingredients or use what you have on hand. You really can’t mess this recipe up.
1 large yellow onion diced
1 small carton of crimini mushrooms diced
4-5 large carrots chopped coarsely
2 large handfuls of green beans chopped
5-6 medium red potatoes
1 carton of bone broth
1 can of diced tomatoes
1-2 T of tomato paste
4-5 cloves of garlic
fresh or dried herbs: 1-2 tsp of basil, thyme, oregano, rosemary
sea salt and cracked pepper to taste.
For a minestrone taste and feel, add 1 T of parmesan cheese. This is optional of course.
If you have fresh kale or spinach on hand, you can throw those into the soup as well. These ingredients were what I had on hand today, so that’s what I used and it’s delicious!
Directions: Use a large pot and pour 4 cups of bone broth and 4 cups of water to a boil. Add all ingredients in the pot and bring to a boil. Put lid on and turn down to a simmer for about 45 minutes. Turn off heat and let sit. Use an immersion blender and blend about half of soup so consistency is thick and delicious. Soup will be hearty and satisfying without meat!!