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)
- Coat your Dutch Oven or stock pot or electric pressure cooker with olive oil and warm on medium heat.
- Start with the carrots and keep adding in the vegetables until all incorporated into the pot and saute your vegetables
- 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).
- Stir, cover and turn heat to low-medium or f using a pressure cooker follow your directions for soup.
- Let simmer on your stove top for 2 1/2 to 3 hours.
- Turn off the heat. – Pressure Cooker – let it do the slow release
- Season with more with salt and pepper if you wish.
- 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.