Liz’s Easy Vegetable Soup
Recently I made this easy soup for a Granny Camp gathering I hosted and it was a hit!! I usually offer a vegetarian option at the Granny Camp gatherings and at many family meals. A couple of my good friends and my daughter are vegetarian. Plus, the more plant based recipes I can add to my repertoire the better.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 sweet potato, diced
- 1 (14oz) can fire roasted diced tomatoes
- 4 garlic cloves pressed
- 1 cup cherry tomatoes, cut in half
- 1 cup green beans, cut in half
- 2 small zucchini, diced
- 1 can ckickpeas, drained and rinsed
- 2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 2 tbsp white wine vinegar
- 4 cups vegetable broth
- 1 tbsp Better than bouillon Vegetarian base
- salt & pepper to taste
Instructions
- Heat olive oil in large pot over medium heat. Add the onion, salt and pepper and cook for about 8 minutes.
- Add the carrots and sweet potato, stir and cook 2 more minutes.
- Add the canned tomatoes, garlic, oregano and red pepper flakes. Stir in the Better than Bouillon, bay leaves and vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook, covered for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, chickpeas and cover and cook for 15 more minutes, until the green beans are tender.
- Stir in vinegar and add salt & pepper to taste.Happy Eating!!
