Hearty Vegetable Soup
How many soup lovers are out there? I am one of those weird people that like soup year round and could eat it everyday without getting sick of it. On Sunday evenings you can usually find me in the kitchen making a big batch of soup for a week's worth of work lunches. I have been on a roll making different soup varieties each week. Most of them have been really good...but some soups haven't turned out as planned. Like a few weeks ago when I was SO excited to make a tortilla soup. I had been thinking about it the whole week prior and knew exactly what ingredients I wanted to put in it. Things were looking promising. In my head, this soup was going to be good. Maybe even my best one yet. Everything was going according to tasty plan...that is, until I added a whole roasted jalapeno to the mix before pureeing the soup. Holy moly that soup was HOT. I think my taste buds were damaged for 2 weeks after that. Even my hubby who loves spicy food couldn't stomach it. There was no saving it. Sad face. I learned my lesson - sometimes less is more.
After my miserable tortilla soup fail, I wanted to get back to soup basics and stick with something I know I like. Enter vegetable soup. Can you even go wrong with vegetable soup? Yes...by adding a whole super spicy jalapeno to it. Don't worry, I didn't make the same mistake twice. This hearty vegetable soup was a total home-run. My damaged taste buds became dancing taste buds! (Enter dancing woman in red dress emoji here).
This is a hearty soup filled with tons of vibrant color. Vibrant colored plant foods = antioxidants galore. The beans round out the soup providing protein and substance and the seasoning blend provides a welcomed punch of flavor. You will definitely get excited to pack your lunch when you have this tasty gem to look forward to.
Hearty Vegetable Soup
- 28 oz can peeled diced plum tomatoes
- 1 Tbsp Extra Virgin Olive Oil
- 1 medium yellow onion, diced
- 3 cloves of garlic, diced
- 2 medium carrots, chopped
- 1 medium zucchini, chopped
- 3 chopped red potatoes (1 1/2 - 2 cups)
- 1 can cannellini beans
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp marjoram
- 3/4 tsp tarragon
- 4 cups water (or no added salt vegetable broth)
- salt and black pepper to taste
- In a large pot, combine olive oil, onion, and garlic and cook for 5 minutes over medium low heat.
- Add carrots and potatoes and saute for an additional 3-5 minutes.
- Add tomatoes, 4 cups of water (or vegetable broth), and all herbs. Bring to a boil then simmer on low heat until potatoes and carrots are starting to soften.
- Add zucchini and beans and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot in your favorite bowl!