My Favorite Vegetable Soup - Tonua Carano

Though I had previously found/created/modified a vegetable soup recipe, I wanted something simpler that I could make for church on a regular basis and work with vegetables I usually had on hand. I wanted something that was warm and comforting during the cold months of winter (and we had a record-breaking one last winter), but was light enough for fall and spring too. After studying many, many vegetable soup recipes, I created this one that I can truly call my own.

Prep Time: 20 minutes

Cooking Time: 30-40 minutes

Serves: 8-10

Ingredients:

2 Tbsp. olive oil

3 cups onion, diced

3 garlic cloves, minced

2 cups celery, diced

4 whole carrots, diced

2 cups green beans, cut in 1" pieces

1 zucchini squash, diced

4 cups tomatoes, diced, undrained

8 cups water

2 Tbsp. Better Than Bouillon vegetable stock

1 Tbsp. Herbs de Provence
1 Tbsp. Italian Herbs

1 Tbsp. All Purpose Herbs mix

2 bay leaves

2 tsp. salt

1/4 tsp. black pepper, or to taste

Directions:

In large soup pot, heat olive oil over medium-low to medium heat. Add onions, celery, carrots and salt. Sweat until vegetables are softened and translucent (but not browned), about 5 to 10 minutes.

While vegetables are sweating, prepare broth in a separate saucepan. Bring water to boil, then add vegetable stock. Whisk broth until fully blended, allowing broth to return to a boil. Cover and reduce to simmer until you are ready to use it.

Once vegetables are soft and translucent, add all remaining ingredients--vegetables, broth, and seasonings--to soup pot. Stir to thoroughly mix all ingredients. Bring to boil, then lower heat, cover and simmer until vegetables are desired softness, 20 - 30 minutes. 

Remove bay leaves and serve.

Nutritional Info:
Serving Size: Approx. 1 cup (8 oz.)

Calories	61
Calories from Fat	19
Total Fat	2g	3% DV
Saturated Fat	0g	2% DV
Trans Fat	0g
Cholesterol	0mg	0% DV
Sodium	763mg	32% DV
Total Carbohydrate	10g	3% DV
Dietary Fiber	3g	11% DV
Sugars	4g
Protein	2g