This recipe is dedicated to my mom who created this on a whim one night while I was over. It was so tasty, that I had to ask if I could post it on my blog!
In case you were wondering, fall is my favorite season. I love the sound of leaves crunching under my boots, sitting by a bonfire, and drinking a cup of hot tea. All of these things make me feel all warm and fuzzy and this soup falls right into this category as well.
OK. Quick venting session. Guys, this whole blogging this is not easy. I have been ready for my blog to be live for so long and came out of the gates fired up and ready to go, knowing that in just minutes I would have hundreds of dedicated followers. What a slap in the face! I mean.. am I stupid? That was a very unrealistic vision… I know that I have a ton of work to do and I am now able to step back and thank those that actually take the time to visit this site and read through my silly stories. I need to realize that the intention of this blog is actually not for me, but for all of you that come here looking for health! This is all to say (as a side note), if any of you read this and wish you saw something new or have a dietary issue that you would like addressed… please contact me and let me know!
Cheers to good health!
- 2 T extra virgin olive oil
- 4 cloves garlic, chopped
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 4 carrots, chopped
- 1 parsnip, chopped
- 3 ribs of celery, chopped
- 1 16-oz can of fire roasted tomatoes
- 3-4 cups vegetable broth (depends on how much liquid you want)
- 1 T dried thyme
- 1 tsp cayenne pepper (or more if you like it spicy)
- salt and pepper
Heat the olive oil in the bottom of a large pot.
Add the onions and garlic and let cook until slightly translucent, about 3-5 minutes.
Add the bell pepper, carrots, parnsip, celery, and salt and pepper.
Cook for about 5-7 minutes until the vegetables get slightly tender.
Add the can of tomatoes and stir to incorporate.
Add the vegetable broth, thyme and cayenne.
Bring to a boil, then turn the heat down to a simmer.
Cover the pot and simmer for 10 minutes or until the vegetables are at the desired consistency.
I like mine crunchy, so you might need to cook for longer.