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).
Begin to add seasonings before adding tomato sauce and broth.
Add tomato sauce, broth, and your diced tomatoes.
Allow soup to simmer. Check seasonings before serving.
I might be biased, but this is better than anything you’ll find in a can.
-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.