Healthy Vegetable Soup

Ingredients

  • 2 Tablespoons extra virgin olive oil *

  • 1 yellow onion, diced

  • 1 medium carrot, diced

  • 1 small sweet potato, diced

  • 1 (14.5 ounce) can low sodium fire roasted diced tomatoes (if fire roasted unavailable, choose low sodium diced tomatoes) *

  • 1 cup tomatoes, diced

  • 1 cup bell pepper, diced

  • 1 cup chopped green beans

  • 1 zucchini, diced

  • 1 cup sliced fresh white mushrooms

  • 4 cups low sodium vegetable broth *

  • 4 garlic cloves, chopped

  • 1/2 teaspoon sea salt *

  • freshly ground black pepper *

  • 2 teaspoons dried oregano, or 1 Tablespoon of dried Italian seasoning *

  • ¼ teaspoon red pepper flakes, more to taste *

  • 2 bay leaves *

  • 2 Tablespoons lemon juice, from lemon 

    * Ingredients not provided in Kit

Directions

  • Heat the olive oil in a large pot over medium heat. 

  • Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. 

  • Add the carrots, mushrooms, and sweet potato, stir and cook for 2 more minutes.

  • Add the canned tomatoes, garlic, oregano, and red pepper flakes. 

  • Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.

  • Stir in the fresh tomatoes, green beans, zucchini, and bell peppers, and cover and cook 10 to 15 more minutes, until the green beans are tender.

  • Stir in the squeezed lemon juice and cook for 5 more minutes. 

  • Season to taste and serve.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item