This comforting veggie soup is loaded with hearty vegetables and a tomato based broth. The result is warm and delightful – a sure fix to melt away winter blues.
It is a long cold winter here in the north; at least it feels that way. The ice and snow have decided to make several appearances. The cold days and nights have been relentless; it gives one time to think. What does one eat on these cold days and nights; what does one want…One thing I have settled on is…soup.
Of course, as I have stated before, I don’t like to waste anything and I had potato skins in the refrigerator from another recipe. I was going to make an omelet out of them, but decided to use them to thicken this soup and instead of pasta or rice. Well, it was good and it certainly warmed the soul and the spirit for another day.
Living the Gourmet
8 minPrep Time
40 minCook Time
48 minTotal Time
- 29 oz. can of crushed tomatoes
- 2 stalks of celery – chopped
- 1 carrot – chopped
- 3 cloves of garlic – chopped
- 1 zucchini – chopped
- 1/2 red onion – chopped
- 1/4 cup of Italian parsley – chopped
- Left over potato skins of 5 baked potatoes – chopped
- 19 oz. can of kidney beans or your choice of beans – drained and rinsed
- 5 – 6 cups of water
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 3 tbs. olive oil
- 1 tsp. powdered chicken stock
- Romano or Parmesan cheese for grating
- Heat a saucepot with the olive oil; add the celery, carrot, onion, garlic, parsley and zucchini; sauté until the garlic is fragrant.
- Add the crushed tomatoes, beans, seasonings and the water and simmer on a low heat for 25 – 30 minutes; then add the chopped potato skins and continue to simmer for another 10 – 15 minutes.
- Taste the soup to adjust the seasonings.
- Serve with a drizzle of olive oil, red pepper flakes, black pepper, dried oregano and grated cheese.
Enjoy with Love,