Loaded veggie soup

Name: Loaded veggie soup
Ingredients: 2 can diced tomatoes (I used the blue menu no salt added); 1800 ml broth (I used chicken, but you could use anything); 4 cup shredded cabbage; 1/2 yellow pepper diced; 1/2 red pepper diced; 5 stalks of celery; 1 large onion diced; 4 carrots; 1 zucchini; 1 crown of broccoli; 1 tbsp Italian seasoning; 3 clove garlic minced; 1 tsp olive oil

13 ingredients

13 steps

Ingredients

2 can diced tomatoes (I used the blue menu no salt added)
1800 ml broth (I used chicken, but you could use anything)
4 cup shredded cabbage
1/2 yellow pepper diced
1/2 red pepper diced
5 stalks of celery
1 large onion diced
4 carrots
1 zucchini
1 crown of broccoli
1 tbsp Italian seasoning
3 clove garlic minced
1 tsp olive oil

Directions

1

In large pot add stock and one can of tomatoes, use immersion blender to blend.
2

In a pan over med heat add olive oil and garlic.
3

Heat for about 1 minute then add onion,celery and carrots.
4

As the pan is doing its thing, add all other vegetables and Italian spice to the pot.
5

Also add the second can of tomatoes.
6

Bring to a simmer and add onions,celery,carrots and garlic.
7

Let simmer till all veggies are cooked.
8

About 30 min.
9

You can add any spice you like.
10

I rarely cook with salt and was trying to keep this as pure as possible.
11

This makes a ton of soup so depending what you are using it for freezing is always an option.
12

Which is what I did.
13

I eat this through out the week so I just freeze about half then I only make it every two weeks.