Vegetable Soup

Ingredients:

• 2 Tablespoons olive or avocado oil
• 1 large onion, chopped
• 2 carrots, chopped into ½-inch chunks
• 2 ribs celery, chopped
• 5 cloves garlic, minced
• 1 14.5 oz can diced tomatoes, undrained
• 6 cups vegetable broth
• 2 small red potatoes or Yukon Gold, cut into ½-inch cubes
• 1 medium zucchini, cut into ½-inch chunks
• 12 oz fresh green beans, chopped
• 2 cups frozen corn
• 2 bay leaves
• ½ teaspoon curry powder
• 1 teaspoon Italian seasoning
• ½-1 teaspoon sea salt
• ½ teaspoon ground pepper
• 1 Tablespoon lemon juice
• Fresh thyme and parsley, chopped, for topping
• Bread or crackers, for serving

Instructions 

1. Heat a large stockpot or dutch oven over medium heat on the stovetop. Add oil. Once warm, add onion, carrot, celery and garlic. Season with salt and pepper. Cook 10 minutes or until vegetables are tender and fragrant, stirring occasionally.
2. Uncover and stir in curry powder, Italian seasoning and lay leaves. Cook 1 minute, stirring constantly. Add in tomatoes, broth, potatoes, zucchini, green beans and corn. No need to defrost the corn, just throw it in frozen.
3. Increase heat to high and bring to a boil. Cover and reduce to a simmer. Cook for about 25-30 minutes or until vegetables are tender. Remove from heat.
4. Remove bay leaves and stir in lemon juice. Taste and season with additional salt and pepper, if needed
5. Serve warm with fresh thyme and parsley for topping. Serve with crusty bread and crackers.

Notes

• Optional add-ins or toppings: grated Parmesan, chopped kale or spinach (see note above), 15 oz can of chickpeas or white beans, crushed red pepper or cayenne pepper.