A few weeks ago, I came down with a HORRIBLE cold. The kind of cold that keeps you home from work. I was in desperate need of some Jewish penicillin, aka chicken soup. Unfortunately, I didn’t have the ingredients for homemade chicken soup, and my stockpile of frozen chicken soup was completely gone. I did, however, have the ingredients for a hearty vegetable soup. I basically used whatever vegetables I had in the refrigerator!
This recipe is very easy, and the results were delicious! And it also has a nice little kick. It definitely woke up my sinuses!
Baby Carrots, 10, chopped
Celery with Leaves, 6 stalks
Trader Joe’s Vegetable Stock, 3 cups
Tomato Paste, 1 tablespoon
Trader Joe’s Diced Tomatoes with Chilies, 1 can
Onion, 1, chopped
Garlic, 2 cloves, minced
Extra Virgin Olive Oil (“EVOO”), 2 tablespoons
Sea Salt, to taste
Fresh Ground Pepper, to taste
Crushed Red Pepper Flakes, to taste
- Heat your dutch oven on the stove top with 2-3 tablespoons of EVOO.
- Once the EVOO is glistening, add the onions and garlic. When the onions start to turn translucent, add the tomato paste, celery, celery leaves, and carrots. Cook for 2-3 minutes. Season with salt, fresh ground pepper, and crushed red pepper flakes.
- Then add the entire can of diced tomatoes and chilies. Stir to combine and cook for another 2-3 minutes.
- Pour in the entire container of vegetable stock and stir to combine. Turn the heat to low and cook for 30 minutes or until the vegetables are fork tender.
- Serve hot!