Big Batch Vegetable Soup
Ingredients
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 carrot peeled and diced
- 2 organic celery stalks diced
- 1 cup shredded cabbage or kale, collards, or Swiss chard
- 1 cup green beans cut into 1-inch pieces
- 1 whole bell pepper chopped (red, orange, yellow)
- 1 zucchini halved and sliced
- 1 14 oz. can organic diced tomatoes
- 1 tablespoon tomato paste
- 2 Bay leaves
- 1/2 teaspoon each dried thyme and basil or 1 teaspoon dried Italian seasoning
- 1/2 teaspoon turmeric powder
- 6-8 cups low-sodium vegetable broth I like Kitchen Basics and Pacific Organic brands
- Salt and pepper to taste
Instructions
- Heat a large soup pot on medium-high heat. Saute onion, carrot, and celery in oil for about 5 minutes. Add garlic, cabbage, peppers, green beans, and zucchini and saute for another 3-5 minutes.
- Add tomato paste, lower heat to medium. Add bay leaves and dried herbs. Next add the canned tomatoes and then broth. Bring soup to boiling. Cover and lower heat to a simmer till vegetables are cooked through, about 10-15 minutes.