Hearty Vegetable Soup
Recipe type: Soup
Cuisine: Vegan, Vegetarian, Gluten Free
Serves: 6
  • 1 small yellow onion, chopped
  • 1 clove of garlic crushed
  • 4 cups of vegetable stock
  • 1 tsp oregano
  • 1 sprig of fresh rosemary
  • 1 tsp paprika
  • 1 large yellow potato, skin on (washed and chopped)
  • 1 large carrot, chopped
  • 2 celery stocks, chopped
  • 1 can of diced tomatoes
  • 1 can of chickpeas (washed and drained)
  • 1 can of red kidney beans (washed and drained)
  • 1 can of white beans (washed and drained)
  • 1 tbs of coconut oil
  1. In a large soup pot, heat the coconut oil on a medium heat, add the chopped onions and cook for a few minutes.
  2. Add the garlic and cook for a few more minutes until the onion is translucent. Add all the spices now and cook for another minute. Now add the carrots and potatoes and cook for another 5 minters on medium heat, stirring occasional. The vegetables may get a bit stuck to the bottom of the pot but its ok, the stock will loosen everything up.
  3. Add the celery and the vegetable stock and bring to a boil, then turn the heat down to simmer and cook covered for 10 minutes.
  4. Add the tomatoes and 3 kinds of beans and cook uncovered on low for another 5 minutes.
  5. You can season the soup with salt an pepper if you want now.
  6. Serve and enjoy!
Recipe by The Tray Chic at http://thetraychic.com/2014/11/25/hearty-vegetable-soup/