Vegetable Soup

Prep Time - 15 mins | Cook Time - 30 mins | Total time – 45 mins

Ingredients

1/3 cup vegetable broth
4 cloves garlic minced
1 medium red onion coarsely chopped
4 large carrots coarsely chopped
10 oz crushed tomatoes
2 medium green bell peppers coarsely chopped
½ tsp onion powder
½ tsp garlic powder
6-8 cups water (may substitute half w/ vegetable broth)

15 oz can tomato sauce
6 oz tomato paste
15 oz white beans
2 large potatoes
1/5 large yellow squash coarsely chopped
2 tbsp lemon juice freshly squeezed
1 tsp ground pepper
1 tsp salt (optional)
2 tbsp fresh thyme for garnish

Instructions

In a large skillet, sauté garlic and onion in vegetable broth over medium heat for about 5 minutes. Add carrots, crushed tomatoes and bell pepper and give it a quick stir until well-combined. Add onion and garlic powders and 2 cups of water and stir thoroughly allowing to simmer for 5-8 minutes, until almost fork tender.
Meanwhile, in large pot, add tomato sauce, tomato paste and 2 more cups of water while cooking over medium heat. Add white beans, yellow squash, potato, lemon juice, salt, and pepper and stir. Bring to a boil, then reduce heat to medium.
Add vegetables and spices from the skillet to the tomato mixture. Combine and cook over medium heat for 20 minutes or so until all vegetables are fork tender. Garnish with your favorite toppings and serve immediately.

Serving Size - 1 cup