Delicious Veggie Soup

Vegetable soup, courtesy of Bob’s Red Mill

• Bring a pot to med-high heat. Add 1 tbsp olive oil. Chop 2 carrots, 1/2 a cup of celery, a handful of chopped onion and 2 gloves of garlic. Add the carrots, celery, onion and garlic to the pot. Allow to cook for 5 minutes. 

• Add 2 cups water, 2 cups vegetable broth, 1/2 can of crushed tomatoes (6-8 oz), two handfuls of Bobs Red Mill Soup Mix, a few pinches of salt, ground pepper, a sprinkle of dried parsley, and 2 bay leaves. Bring to a boil then reduce to a simmer. Cook for 20 minutes. 

• Chop up a 1/2 a zucchini. Add it to the pot and let cook for another 25 minutes. 

• Serve with a piece of buttered sourdough toast (I used ghee).

  Buon appetito!