Vegetable Soup

Paleo Vegetable Soup

This recipe is quick and easy. You can also modify it by adding meat if you’d like to make it a one-pot-meal. It was really cold and rainy yesterday so I threw this together and served it with some oven baked chicken breast.

You will need:
-About 3 cups of tomato sauce (I used Pomi strained tomatoes)
-2 cups of vegetable, chicken, or beef broth (I would base my broth selection on my meat)
-Lots of veggies–I used a zucchini (sliced), bell pepper (diced), a quarter of an onion (diced), a tomato (diced), red chard (julienned), a small broccoli crown (just the florets)
-Fat of choice (to sauté veggies)
-Seasonings to taste: Italian seasonings, garlic powder, onion powder, salt, and pepper

In a large saucepan, or small pot, heat your fat of choice before adding vegetables (minus the tomatoes, we’ll add them later).

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Begin to add seasonings before adding tomato sauce and broth.

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Add tomato sauce, broth, and your diced tomatoes.

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Allow soup to simmer. Check seasonings before serving.

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I might be biased, but this is better than anything you’ll find in a can.

Variations
-For your vegetarian/vegan friends: serve as is (use vegetable broth); add beans to make a minestrone.
-For your carnivore friends: add beef, Italian sausage, or chicken basil sausage; for the beef, add with the veggies and allow to cook through before you add broth and tomato sauce (so you can check for seasonings); for the sausages, cook the whole sausage thoroughly, slice, then add to the soup before serving.

Enjoy!

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Published by

aliwentpaleo

My name is Ali. I love food and cooking, but I am also incredibly busy. I'm a Certified Personal Trainer, as well as a Doctoral Candidate in the History Department at USC. Follow me if you'd like some of my paleo culinary creations! All recipes property of Alicia Gutierrez-Romine

4 thoughts on “Vegetable Soup”

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