Sun-shined Filled Vegetable Soup

With it being so cold and in some areas snowing.  I was thinking it would be a great day to make some soup.  this soups is so  bright in color it can warm your day.


  • 2 – 3 Tbsp. olive oil
  • 4 large carrots, sliced
  • 1/2 bunch of celery with leaves, chopped
  • 2 medium sized onions, chopped
  • 4 large cloves of garlic, minced
  • 1 large green pepper
  • 1 large red pepper
  • 1 small head of broccoli, chopped
  • 4 large vine ripened tomatoes, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 (15 oz.) can Fire Roasted Petite Diced Tomatoes or Roast and dice your own
  • 1 (15 oz.) can corn, drained 
  • 1 1/2 cups fresh or frozen peas
  • 1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
  • 3 potatoes, scrubbed and diced with skin on or 1 1/2 pounds sunchokes/Jerusalem artichokes ( lower Carb then a potato)
  • 10 cups of water
  • 3 Tbsp. tomato paste
  • 3 large bay leaves
  • 1/4 cup dried basil ( adds a ton of flavor to the soup)
  • 1 Tbsp. sea salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes (optional)
  • Juice of 1 lemon (optional)


  1. Coat your Dutch Oven or stock pot  or electric pressure cooker with olive oil and warm on medium heat.
  2. Start with the carrots  and keep adding in the vegetables until all incorporated into the pot and saute your vegetables
  3. After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and (crushed red pepper and or Lemon juice  optional for both).
  4. Stir, cover and turn heat to low-medium or f using a pressure cooker follow your directions for soup.
  5. Let simmer on your stove top for 2 1/2 to 3 hours.
  6. Turn off the heat. – Pressure Cooker – let it do the slow release 
  7. Season with more with salt and pepper if you wish.
  8. Serve hot with fresh sourdough bread or rolls or my favorite option is from the #great low carb bread company and it is the onion pocket. 

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