Italian Veggie Soup
2or more
2or more
  • 32oz bone broth, chicken broth, or veggie broth
  • 2stalks celerysliced
  • 1large carrotsliced
  • 1small container mushroomssliced
  • 110 oz can diced tomatoes
  • 2tbsp olive or avocado oil
  • 1/2tbsp basilspice
  • 1/2tbsp oreganospice
  • salt and pepperto taste
  • crushed red pepperto taste (if you want spice)
  • 1small oniondiced
  • 1.5cloves garlicminced (or grated to make it easier and disperse the flavor more)
  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!