Hearty Vegetable Soup

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Soup

Prep Time

20 minutes

Cooking Time

1 hour

Yields

4 servings

Ingredients

2 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 large sweet potato, peeled and diced
1 1/2 cups vegetable broth
1 14.5-oz. can diced tomatoes
2 tsp Italian seasoning
Salt and freshly ground pepper, to taste
1 medium zucchini, chopped

Directions

Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the onion, carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.
Stir in the broth, diced tomatoes with the juices, and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

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