Best Veggie Soup

Okay, there’s a lot of variation available with this soup. Feel free to experiment.  Add noodles or rice anything you like.  I sometimes like to start the base by sautéing some onions in olive oil then building the additional flavors.  Get creative with it and have fun.  Here’s the basic quick cook recipe.

¼ c Chicken Soup base

1 can crushed tomatoes

1 can each of your favorite vegetables

1 tbsp tomato paste

Approx. 1 qt of water

Begin this one simply by getting out your stock or pasta pot.  Add two cups of water and chicken soup base.  Heat and stir soup base is dissolved and aromatic.  Add another cup of water.  Begin to add each of the canned vegetables.  Make sure to drain the water from each can.  If you’re using cut corn, do not drain the water from this can, include it in the soup.  Let this heat to a simmer and let it simmer for a while, maybe 10 minutes.  Now add the crushed tomatoes.  Once that’s incorporated add the tomato paste and stir till combined.  Soup’s on! 

One note:  If you can afford it, add some fresh diced zucchini.  It’s truly delightful.