It seems like everyone I know this winter season has been getting sick; including myself. I don’t get sick too often but when I do all I want to eat is a classic vegetable soup. This recipe is great because it gives you enough servings to make it once and be set to sit in bed and do nothing but rest. Try this recipe out even if you aren’t sick because it is a pretty classic soup that even meat eaters like. Enjoy!

Classic Vegetable Soup
Prep time: 1 ½ hours (between vegetable prep and cooking)
Yields: 6 to 8 servings

Ingredients

Spices
• 1 tsp salt
• 3/4 tsp pepper
• 1 tsp tarragon leafs
• 3/4 tsp marjoram leafs
• 1 tsp thyme leafs
• 1 tsp ground cumin
• 2 medium sized bay leafs

Vegetables
• 5 small yellow potatoes (skin on and chopped)
• 4 small zucchinis (chopped)
• 2 cups of broccoli (chopped)
• 2 cups of cauliflower (chopped)
• 4 carrots (peeled and chopped
• 1/2 stalk of celery (chopped)
• 1 ½ tsp of garlic (minced)
• 1 medium yellow onion (chopped)

Liquids
• 2 tsp vegetable oil
• 18 oz (2 ¼ cups) of canned diced tomatoes
• 16 oz (2 cups) of vegetable stock

Instructions

1. Combine all the spices except bay leafs together in a bowl. Use a whisk to stir the spice mixture to unsure that the spice mixture is well blended. Set mixture aside.
2. Heat vegetable oil in a large stock pot over medium heat. Once oil is heated add onion and garlic. Cook for approximately 5 minutes or until onion is translucent. Add in the potatoes, carrots, broccoli, cauliflower and simmer and cook for 10 minutes (stir every couple of minutes). After cooking the potatoes, broccoli, and cauliflower then add in the rest of the vegetables (celery and zucchini). Cook all the vegetables together for another 5 minutes (continue to stir mixture every couple of minutes).
3. After all the vegetables have cooked then add the canned tomatoes, vegetable stock, and spice mixture. Thoroughly stir the all the ingredients together. Turn heat down to a simmer and place lid on the stock pot. Cook the soup mixture together for 40 minutes (or until the the vegetables are tender to your liking). Stir soup mixture every 5 minutes.
4. Allow soup mixture to cool before serving. Serve with toast or bread sticks.