Tomato Vegetable Soup

Tomato Vegetable Soup

Delicious meal with loads of flavor! :)

Chop the onion and mince the garlic.

Add to a large bowl.

Wash and cut the celery into small slices.

Also add to bowl.

Also cut the carrots into small slices and add to the bowl.

Add the salt to the bowl.

Get a medium-large pot on the stove top.

Add the oil and let it heat up over medium-high heat.

Add veggies to bowl and stir every once in a while, until they are soft, about 20 minutes.

Start peeling the potatoes.

Dice them into cubes and add to the (now empty) bowl.

Get the water in a large measuring cup and add the bouillon cubes.  Make sure they dissolve (this will take a while).

Before the veggies are done sauteing, core and cut up a green bell pepper, and add to the pot, until all are soft.

When the veggies are done sauteing, add the bouillon mixture, the potatoes, and the crushed tomatoes.

Let all cook until the potatoes are soft, about 30 minutes.

Once done, turn off the heat and add the peas.

Done! :)

Tomato Vegetable Soup

Cooking time: 1 hour

Prep time: 15 minutes

Total time: 1 hour, 15 minutes

Servings: 10 (1/2 cup of soup) **approximate

Nutrition info per serving (1/2 cup of soup):

Calories: 85 calories

Fat: 3 g

Sodium: 602 mg (**from the bouillon cubes)

Carbs: 12 g

Fiber: 3 g

Protein: 2 g

Ingredients:

2 tablespoons olive oil

1 large onion, chopped fine

2 garlic cloves, minced

2 celery stalks, chopped thinly

about 10 baby carrots, chopped thinly

2 medium white potatoes, peeled and diced into medium-sized cubes

4 cups hot water

2 chicken bouillon cubes

1 green bell pepper, cored and chopped fine

14.5 oz (small can) crushed tomatoes

1 cup frozen peas, thawed

*Tip: to thaw the peas quickly, place them in a bowl inside a bowl of hot water.

Directions:

1.  Add the onion, garlic cloves, celery stalks, and baby carrots to a medium-sized bowl

2.  Add the olive oil to a medium-large pot over medium-high heat and add the onion, garlic cloves, celery stalks, and baby carrots once oil is hot.  Cook until all veggies are almost soft.

3.  Add the potatoes to the bowl.  Dissolve the bouillon cubes in the hot water.  Open the can of tomatoes.

4.  Add the green bell pepper before the the veggies in the pot are completely soft.

5.  Once all are soft, add the potatoes, bouillon water, and tomatoes.  Cook until the potatoes are soft, then turn off the heat and add the peas.  Done! :)

**Adapted from The America's Test Kitchen Family Cook Book's Vegetable Soup recipe**

A delicious dinner!  Enjoy! :)