Loaded Vegetable Soup

• 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 Muir Glen Organic Fire Roasted Petite Diced Tomatoes
• 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
• 10 cups of water
• 3 Tbsp. tomato paste
• 3 large bay leaves
• 1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
• 1 Tbsp. sea salt
• 1/2 tsp. black pepper
• 1/4 tsp. crushed red pepper flakes (optional)
• Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
• Start with the carrots and saute your vegetables.
• I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
• After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
• Stir, cover and turn heat to low-medium.
• Let simmer on your stove top for 2 1/2 to 3 hours.
• Turn off the heat.
• Season with more with salt and pepper if you wish.
• Serve hot with fresh bread or rolls.
• Serves 8 generously.
• Tastes even better the next day!
• *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.