Vegetable Soup

Ingredients

28 oz can of diced tomatoes

2 Tbsp olive oil

1 large onion - chopped

3 garlic cloves - chopped

4 stalks of celery - chopped

1 russet potato - chopped

2-3 carrots - chopped

1/3 head of green cabbage

1 liter of beef broth or substitute other broth

2.5 cups water

1 tsp salt

1 Tbsp sambal olek

1-2 tsp ground black pepper

1 15 oz can of beans of choosing - I prefer kidney or chickpea

1/2 cup of chopped fresh herbs: parsley, thyme, sage, etc. Choose based on preference.

Directions

In a large pot, saute onions and garlic for 5 minutes in olive oil over medium heat.

Add potatoes and carrots and cook for 5-10 minutes.

Add broth, tomatoes, and water and bring to a boil.

Add remaining ingredients and stir.

Reduce heat and simmer for 20-30 minutes.

Additions

Other vegetables: leeks, turnips, fennel, squash, radish/daikon, green beans, etc.

Add meat of your choice - I recommend cooking with onions and garlic in first step.

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