Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon Extra-Virgin Olive Oil ((can add more if desired))
  • 1 large Onion ((diced))
  • 6 Garlic Cloves ((minced))
  • 6 Carrots ((sliced))
  • 6 small-medium Yukon Gold Potatoes ((bite-sized pieces))
  • 1 large Sweet Potato ((peeled and cut into bite-sized pieces))
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • (2) 14.5 ounce cans Crushed or Diced Tomatoes
  • 32 ounces Vegetable, Chicken or Beef Broth
  • 1 cup Corn ((may use frozen))
  • 1 small Zucchini ((optional -- sliced or into ribbons))
  • 1 cup Green Beans ((optional))
  • 1 teaspoon Dried Thyme
  • 2 teaspoons Dried Parsley
  • 1 teaspoon Dried Basil ((or 1 Tablespoon fresh basil))
  • 1/2 teaspoon Red Chili Flakes
  • Grated Parmesan Cheese ((optional))

Instruction

  • Heat a large pot over medium high heat. Add oil. Add diced onion and cook for about 8 minutes. Stir in garlic and cook for 1 minute. Stir in carrots, potatoes, and sweet potatoes. Sprinkle with salt and pepper. Cook for 1-2 minutes longer. 
  • Stir in tomatoes and broth. Add corn, zucchini, green beans, thyme, parsley, basil, and red chili flakes. Reduce heat to low, cover, and heat for 25 minutes. 
  • Check for seasonings. May want to add 1 teaspoon of salt or garlic salt. Sprinkle with freshly grated parmesan cheese.