Sunday, August 10, 2014


ORIGINAL RECIPE:  The original recipe was from a website called and the link is no longer available, otherwise I would have included it here.  I have modified the recipe slightly.

Serves 4
  • 2 tbsp olive oil
  • 1 tsp minced garlic
  • 2 carrots
  • 1 onion
  • 3 stalks celery
  • 1 zucchini
  • 1 russet potato (I use 1/2 - cup whole wheat pasta cooked instead)
  • 1-15 oz. can organic diced tomatoes and their juice
  • 4 cups vegetable stock
  • 1 bay leaf
  • Salt and pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Garlic Salt
  •  2 tbsp fresh parsley (If I don't have this on hand - I leave this out or use dried parsley)
Note #1 - I use all organic vegetables and organic vegetable stock when making this soup.

Note #2 - Obviously you can throw in any vegetables you have on hand.

Cooking Directions

1.      Chop the carrots, onion, celery, and zucchini into bite-sized cubes. Peel and cube the potato (unless you are using whole wheat pasta instead). Mince the parsley.

2.      Heat a large soup pot over medium high heat, and add the olive oil. Add the minced garlic and sauté briefly.  Add the onion, carrot, celery, zucchini, and a pinch each of salt and pepper, and the garlic powder and garlic salt, and allow the vegetables to cook and soften about ten minutes.

3.      Add the potato, tomatoes, vegetable stock, bay leaf, and another pinch of salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer for 20 minutes.

4.      Add minced parsley (and the cooked whole wheat pasta if you are using this) to the soup in the last 5 minutes of cooking. Divide among bowls and serve or divide into small containers and freeze.

You can find other recipes on my Real Food Page.


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