Nourishing Homemade Veggie Soup

Ingredients:

  • 1 Tbsp olive, or avocado oil

  • 1 yellow onion, diced

  • 3 carrots, peeled and diced

  • 3 celery stalks, diced

  • 4 cloves fresh garlic, minced

  • 1 red bell pepper, diced

  • 3 medium potatoes, diced into 1/2 inch cubes

  • 6 cups low-sodium chicken, vegetable, or beef broth/stock (I used beef bone broth to increase the protein content)

  • 1 (14.5 oz) jar diced tomatoes, with juice

  • 2 bay leaves

  • 1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces

  • 1 cup frozen organic peas

  • sea salt and freshly ground black pepper

  • a handful of fresh parsley leaves, chopped

Instructions:

  • Heat oil in a large stock pot or dutch oven, over medium heat.

  • Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.

  • Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.

  • Lower the heat, cover and simmer until potatoes are tender about 20 minutes, then add in your green beans and peas and simmer an additional 5 minutes.

  • Taste test and adjust seasoning with sea salt and pepper to your preference.

  • Remove bay leaves.

  • Garnish with fresh chopped parsley and serve while hot.

  • This soup stays great in the fridge for 5 days, so double the recipe for future meals too!