Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 1 large onion (chopped)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 8 ounce cauliflower florets (cut into bite size pieces)
  • 2 medium potatoes (peeled and cut into bite sized pieces)
  • 1 cup corn (thawed if frozen)
  • 28 ounce diced tomatoes
  • 1 tablespoon Italian seasoning
  • 15 ounce kidney beans (drained and rinsed)
  • 1 bay leaf
  • 2 tablespoon lemon juice (freshly squeezed)
  • 6 cups vegetable broth (or chicken broth)
  • 2 teaspoon salt (or to taste)
  • 1 teaspoon pepper (or to taste)
  • 2 teaspoon vegetable buillon powder (or vegeta)
  • 1 medium zucchini (sliced)
  • 1/4 cup fresh parsley (chopped)

Instruction

  • Saute the Mirepoix: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery to the pot and cook until softened, stirring ocassionally, for about 5 minutes.
  • Combine the base of the soup: Stir in the garlic and cook for another 30 seconds until aromatic. Add the cauliflower, potatoes, corn, diced tomates, Italian seasoning, kidney beans, bay leave, lemon juice, vegetable broth, salt, pepper, vegetable buillon powder and stir well to combine. Bring to a boil then reduce heat to medium and cook for 20 minutes. Stir in the zucchini and cook for another 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary.
  • Finish the soup: Remove the bay leaf. Garnish with parsley and serve.