Hearty Vegetable Soup - Pasta Portobello - Healthy Green Cucumber And Mint Shake - Pretzel Pileup Bars - Chocolate Hazelnut Swirl (part 1)

Hearty Vegetable Soup

·         Serves 6

Ingredient

·         4 tablespoons olive oil

·         1 large yellow onion, cut medium dice

·         2 cups carrots, cut medium dice

·         1 can (800 grams) whole peeled tomatoes, seeds removed, cut into medium dice, set aside juice

·         2 teaspoons dried Italian seasoning

·         2 teaspoons dried thyme

·         salt and black pepper, to taste

·         3 cups vegetable stock, no salt

·         1 1/2 cups canned  chickpeas, drained, skin removed, rinsed

·         2 cups celery, cut 1-inch long pieces

·         2 cups zucchini, cut medium dice

 Recipe

1.    Heat oil in a large saucepan over medium heat. Add onion, cook for 2 minutes then add carrots. Cook carrots for 5 minutes. Add tomatoes and juice. Add Italian seasoning and thyme, then season to taste with salt and pepper.

2.    Stir in vegetable stock and let simmer. Add chickpeas and celery.

3.    Reduce heat to medium low. Simmer uncovered for 10 to 15 minutes or until vegetables are soft. Add zucchini and cook for 5 minutes. Season to taste with salt and pepper. Serve hot.

Hearty Vegetable Soup