Hearty Vegetable Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 medium onion, chopped small
• 3 large garlic cloves, chopped small
• 2 cups canned crushed tomatoes, with juice
• 4 cups vegetable broth
• 1 large yukon gold potato, peeled and cubed 3/8 inch
• 2 medium carrots, scrubbed and sliced 1/8-inch thick
• 1/2 cup cauliflower floret
• 2 large celery ribs, chopped
• 6 cups water
• 4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
• 1 small sweet red pepper, seeded and diced
• 1 cup frozen baby peas
• 2 tablespoons dried dill weed
• 3/4 teaspoon seasoning salt
• 1/2 teaspoon black pepper, freshly ground

Recipe

• 1 in a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
• 2 add onions and saute until translucent, about 5 minutes.
• 3 add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
• 4 add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
• 5 add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
• 6 add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
• 7 adjust seasonings to taste.
• 8 serve soup hot.
• 9 refrigerate any unused portions.