A rich, fiber filled, healthy vegetable soup that is great for Lent, or any time. I used Gayelord Hauser's Vegetable Broth mix and I love the richness is lends to the taste, but any vegetable broth with spices of your choice will be good.

Ingredients

6 serv.

vegetable broth↗4 cups
petite diced tomatoes↗14 1⁄2 ounces
garbanzo beans, drained and rinsed↗15 ounces
new potatoes, unpeeled and cubed↗5
chopped onion1 cup
garlic cloves, chopped↗4
chopped celery1 cup
medium zucchini, cubed1
chopped baby carrots1 cup
olive oil↗1 tablespoon
salt and pepper
spices, of your choice

Step-by-step instructions

1
In large stockpot add onions, celery and garlic to the olive oil and saute until just tender.
2
Add the broth, tomatoes, garbanzo beans and blend while heating through.
3
Add the remaining vegetables and seasonings and simmer until the vegetables are done and the flavors are well blended.
4
Serve with a hearty bread, like pumpernickel.

Source: food.com

Original recipe ↗

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