Ingredients:

• 2 28 oz. cans diced tomatoes
• 4 medium zucchini
• 1 8 oz. bag carrot coins
• 1 8 oz. container mushrooms
• 1 24 oz. bag honey gold baby potatoes
• 1 medium sweet onion, chopped
• 7-9 cups vegetable stock*
• 1 tbsp minced garlic
• 2 tbsp Spice and Tea Exchange Tuscany Spice Blend* 
• 2 tsp Spice and Tea Exchange Onion Obsession Spice Blend* 
• 1 tsp dried basil 
• 1 tsp Italian seasoning

Instructions:

1. Put all ingredients in a large soup pot.
2. Heat to boiling, then cover and simmer for 1.5 hours.
3. Raise temperature to medium-high and cook for 20 minutes or until vegetables reach desired softness.

Babble:

I literally just threw this together to get rid of some leftovers, but then Jacob started raving about how it’s the best vegetable soup I’ve ever made, so I naturally had to record it for posterity.

Some notes:

If you don’t have access to a Spice and Tea Exchange, you can order the spices online or follow the links above to see what comprises each spice, so you can choose which components you’d like to substitute. If you like to cook, though, I highly recommend their spice blends. A few tablespoons of the Tuscany blend in particular can make even the most mundane tomato dish AMAZING. 

The vegetable stock I used was homemade using the greens of leeks, an onion, garlic, mushrooms, and carrots. It hasn’t been perfected yet, but I’ll post a recipe once I have a version that I like. ‘Til then, I used this one as a guide. 

Also, Jacob adds Worcestershire sauce to his because he adds some sort of sauce to EVERYTHING.

Categories: Recipes on Top

Tags: carrot, mushroom, recipes, Recipes on Top, tomato, vegetable soup, vegetable stock, vegetables, vegetarian, zucchini