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Ingredients

1-28 ounce can of diced tomatoes and juice

2 large carrots, peeled and cut into small pieces

2 stalks of celery (optional)

1 large onion, diced

1 fennel, cut into pieces

1 clove garlic, minced

1 can tomato paste (with garlic)

5 cups vegetable broth

1 tsp oregano

sea salt and pepper to taste

 

Directions

1. Place tomatoes, carrots, onion, celery, fennel, tomato paste, broth and spices in pot.  Cook on low for 2 hours, until vegetables are tender.

2. In batches, transfer soup to blender and process until smooth.

3. Add protein (beans, lentils) if desired.

4. Serve today and keep for leftovers during the week.

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