Mertzie's Tomato Veggie Power Soup

Michelle Koletar/Mertz

By
@Mertzie

If you have fresh tomatoes, use those, & any veggies from your garden will work. I made this last night on a whim to eat a bit healthier after weekend indulging. Very yummy & nutritious!


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1
onion
2
carrots
1
celery stalk
2
zucchini
1
yellow squash
2
garlic cloves, sliced
28 oz can(s)
plum tomatoes
14.5 oz can(s)
diced tomatoes
32 oz
vegetable broth
Small can
v8 juice
1 or 2 Tbsp
smoked spanish paprika
oregano, salt & pepper, oo, rosemary, basil, bay leaf
1 cup
chopped spinach, kale

Directions Step-By-Step

1
Heat a little olive oil in Dutch oven. Add chopped onions, carrots, garlic, & celery to sweat for a few minutes. I also added a dried chili pepper i had. Salt & add smoked paprika & stir.
2
Pour in vegetable broth, tomatoes, & a little oregano, rosemary, pepper.
3
When veggies are getting soft & broth is to your liking, add chopped zucchini & squash. Cook about 15 mins.
4
Turn off heat & add chopped greens & fresh basil. I love fresh ground black pepper & use generously.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian