Print Recipe
Italian Veggie Soup
Servings
or more
Ingredients
  • 32 oz bone broth, chicken broth, or veggie broth
  • 2 stalks celery sliced
  • 1 large carrot sliced
  • 1 small container mushrooms sliced
  • 1 10 oz can diced tomatoes
  • 2 tbsp olive or avocado oil
  • 1/2 tbsp basil spice
  • 1/2 tbsp oregano spice
  • salt and pepper to taste
  • crushed red pepper to taste (if you want spice)
  • 1 small onion diced
  • 1.5 cloves garlic minced (or grated to make it easier and disperse the flavor more)
Servings
or more
Ingredients
  • 32 oz bone broth, chicken broth, or veggie broth
  • 2 stalks celery sliced
  • 1 large carrot sliced
  • 1 small container mushrooms sliced
  • 1 10 oz can diced tomatoes
  • 2 tbsp olive or avocado oil
  • 1/2 tbsp basil spice
  • 1/2 tbsp oregano spice
  • salt and pepper to taste
  • crushed red pepper to taste (if you want spice)
  • 1 small onion diced
  • 1.5 cloves garlic minced (or grated to make it easier and disperse the flavor more)
Instructions
  1. Heat a large pot over medium heat with 2 tbsp olive or avocado oil
  2. Add in chopped onions, celery, and carrots along with all the seasonings. Brown for 5ish minutes.
  3. Add in the chopped zucchini and mushrooms. Cook/stir for another 5 minutes or more.
  4. Add in broth and diced tomatoes. Bring everything to a boil for a couple minutes and then bring to a low (ish) heat, cover, and cook for 15-20 minutes until done.
  5. Serve with your choice of bread or salad and enjoy!

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