Delicious Vegetable Soup

• Gluten free
• Paleo

• Produce

  • 1 tsp Basil, dried
  • 2 Bay leaves
  • 1 cup Carrots
  • 1 cup Celery
  • 1 tbsp Garlic
  • 1 small can Mushrooms
  • 1 Onion, medium
  • 3 tsp Parsley, dried
  • 1 14.5 oz can Tomatoes
  • 1 Zucchini, medium

• Canned Goods

  • 5 cup Beef broth, low sodium

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on myincrediblerecipes.com

Description

Ingredients

• 1 C. celery, chopped
• 1 C. carrots, sliced
• 1 medium zucchini, sliced and then cut in half pieces
• 1 medium onion, diced
• (1) 14.5 oz can of diced tomatoes
• 1 small can of mushrooms (you could also use fresh, if you prefer)
• 1 tbs. olive oil
• 3 tsp. dried parsley
• 1 tsp. dried basil
• 2 bay leaves
• 1-2 tbs minced garlic
• 5 C. low sodium beef broth + extra in case some boils down

Directions

• Heat the olive oil, onion and minced garlic in a large saucepan or dutch oven on medium/high heat.
• Saute until the onions are translucent, about 10 minutes.
• Add in the rest of the vegetables and saute for another 10 minutes.
• Add the can of diced tomatoes
• Pour in the 5 C. of beef broth, if some boils down, you can always add more.
• Add in the bay leaves, dried parsley and basil.
• Simmer on medium heat until the vegetables are tender.
• Serve with crackers or crusty bread and butter.
• ENJOY!