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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.
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Ingredients Method

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

Method
 

  1. Heat olive oil in large pot over medium heat. Add the onion, salt and pepper and cook for about 8 minutes.
  2. Add the carrots and sweet potato, stir and cook 2 more minutes.
  3. 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.
  4. Stir in the cherry tomatoes, green beans, zucchini, chickpeas and cover and cook for 15 more minutes, until the green beans are tender.
  5. Stir in vinegar and add salt & pepper to taste.
    Happy Eating!!