Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 jalapeno (finely sliced)
  • 1 small onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 3 stalks celery (roughly chopped)
  • 3 medium carrots (roughly chopped)
  • 28 ounce can diced tomatoes
  • 2 medium potatoes (peeled and chopped bite size)
  • 8 cups chicken or vegetable broth

Instruction

  • In a large pot over high heat, add olive oil, jalapeno, garlic, onions and celery. Cook for 5 minutes or until vegetables are soft but still yielding a crunch. Add carrots, sweet potatoes and diced tomatoes. Cook for 2 minutes and add chicken broth (substitute vegetable broth for vegans).
  • Add enough broth to cover the vegetables, make adjustments if you need to. Bring to boil, cover and simmer for 40 minutes.
  • Turn the heat off and blend the soup in batches in a blender or use a hand mixer (immersion blender). Season with salt and pepper and serve.