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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