Phenomenal Phoods

How to Make Vegetable Soup in 30 Minutes

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 white onion, diced
• 4 large carrots, peeled and diced
• 3 stalks celery, diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes (less if you don't like it spicy)
• 1 teaspoon smoked paprika or 1 teaspoon liquid smoke
• 2 tablespoons dried Italian herbs
• 1 (15 oz) can red kidney beans, drained and rinsed
• 1 (14.5 oz) can fire roasted tomatoes
• 6 cups vegetable broth (6 cups hot water + 2 tablespoons vegetable Better Than Bouillon)
• 2 cups baby spinach

Instructions:

1. Heat olive oil in a large pot or dutch oven over medium-high heat.
2. Saute the garlic, onion, carrots and celery for 3-5 minutes until veggies are starting to soften. Add the salt, pepper, red pepper flakes, smoked paprika and Italian herbs during this step as well to get added flavor before adding the broth.
3. Add tomatoes, beans and broth and bring to a boil. Reduce to a simmer, cover and let cook for 15-20 minutes.
4. Add spinach and cook for another 2-3 minutes until it wilts. Season the soup with additional salt and pepper, to taste.