Loaded veggie soup

Name: Loaded veggie soup
Total time: 1800 s
Cuisine: American
Ingredients: 2 can diced tomatoes (I used the blue menu no salt added); 1800 ml broth (I used chicken, but you could use anything); 4 cup shredded cabbage; 1/2 yellow pepper diced; 1/2 red pepper diced; 5 stalks of celery; 1 large onion diced; 4 carrots; 1 zucchini; 1 crown of broccoli; 1 tbsp Italian seasoning; 3 clove garlic minced; 1 tsp olive oil

Ashley @cook_3732427

with all that cold weather I was in need of a comforting but healthy soup. So I came up with this :)

Ashley @cook_3732427

with all that cold weather I was in need of a comforting but healthy soup. So I came up with this :)

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Ingredients

30 mins

2 candiced tomatoes (I used the blue menu no salt added)
1800 mlbroth (I used chicken, but you could use anything)
4 cupshredded cabbage
1/2yellow pepper diced
1/2red pepper diced
5stalks of celery
1large onion diced
4carrots
1zucchini
1crown of broccoli
1 tbspItalian seasoning
3 clovegarlic minced
1 tspolive oil

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Steps

30 mins

1

In large pot add stock and one can of tomatoes, use immersion blender to blend.
2

In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots.
3

As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes.
4

Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min.
5

You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible.
6

This makes a ton of soup so depending what you are using it for freezing is always an option. Which is what I did. I eat this through out the week so I just freeze about half then I only make it every two weeks.