Recipe

Dinner

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Olive Oil
Onions
, diced
Celery
, diced
Crushed Tomatoes
White Potatoes
, diced
Frozen Mixed Diced Carrots, Peas, and Corn
Water
Salt & Black Pepper
Canned Chickpeas
, for protein

Tomato Vegetable Soup

Total time: 40 min
Servings: 6
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 2 c. Onions, diced
  • 1 c. Celery, diced
  • 15 oz. Crushed Tomatoes
  • 2 c. White Potatoes, diced
  • 1 c. Frozen Mixed Diced Carrots, Peas, and Corn
  • 12 c. Water
  • 1/4 tsp. Salt & Black Pepper
  • 15 oz. Canned Chickpeas, for protein
  • Warm a large pot over medium-high heat. Add the oil, onion, celery and cook for 5 minutes.
  • Throw in the tomatoes, potatoes, frozen vegetables, and water. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
  • Taste the soup and season it with salt and pepper as you see fit.