Tomato Vegetable Soup

Easy to assemble, and easy to enjoy!

1 Tbsp. olive oil

1/4 c. slivered onion

1 clove garlic, minced or pressed

2-3 carrots, sliced in round discs

2-3 stalks celery, sliced on the diagonal

4 c. chicken or vegetable broth

3 c. crushed tomatoes or juice (you can puree a couple of medium-large tomatoes)

3-4 small-medium potatoes, large diced, or cut into small chunks or wedges

1/4 tsp. ground cumin, optional

Salt and pepper

1/4 c. snipped fresh parsley or carrot tops, optional

1 medium-large tomato, large-diced

In a soup pot, saute the onion and garlic in olive oil for 2-3 minutes, then add carrots and celery, season with salt, and saute for 2-3 minutes more.

Add the broth, crushed tomatoes, potatoes, season with cumin, salt and pepper, and simmer on low for about 15 minutes, or until the potatoes are just firm-tender.

Stir in parsley (if using), and diced tomato and heat through before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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