Harvest Vegetable Soup
Author: Sally Twellman
Serves: 12
- 2-3 Tbsp Extra Virgin Olive Oil
- 1 cup onion, diced
- 1 heaping cup celery, chopped
- ¾-1lb of white or red potatoes (can do ½ turnips, ½ potatoes if desired)
- 1 cup frozen organic mixed vegetables, typically with green beans, peas, carrots, Lima bean, and corn
- 1 can (15oz) diced tomatoes
- 1 can Garbanzo bean (use any bean you love)
- 5-6 cloves of garlic, minced
- 2 Tbsp fresh Thyme
- 4-5cups of chicken or vegetable stock (enough to cover vegetables)
- ½-1tsp Coarse SEa Salt (1 generous pinch)
- ¼tsp ground black pepper
- Place oil,Onion, Celery and salt and pepper in large dutch oven. Saute while you are preparing other ingredients
- Add rest of the vegetables, garlic and thyme.
- Cover with Chicken or vegetables stock
- Cook uncovered on a heavy simmer (med-high heat) until Potatoes are fork tender. Serve immediately or reserve on low heat until ready to serve.
- Enjoy!
Recipe by Sana Nutrition and Wellness at https://sananutritionandwellness.com/harvest-vegetable-soup/
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