Hearty Vegetable Soup recipe

When I need something easy to make, vegetable soup is always a nice go to, as long as I have everything on hand of course. But the great thing about vegetable soup is you can improvise and use the vegetables you have on hand. I made this last night and it was a hit, so jotting it down here so I can repeat it in the future. This will give us about 4 meals (I froze 1 meals worth, then we will have 1 lunch and 1 dinner ready for this week. Woohoo!)

I used:
2 onions, diced
6 garlic cloves, minced
1 box vegetable stock (organic)
2 bay leaves
1 tsp celery seed
1 tsp black pepper
1 tsp sea salt
1 tsp basil
1 box Pomi chopped tomatoes
4 cups of water (use more as needed)
4 cups organic mixed frozen vegetables (green beans, peas, carrots, edemame)
1 1/2 cups frozen black eyed peas
8 oz pasta (optional, but you’ll want to add a little more water if you do)
4 medium potatoes, diced

In a large stock pot, heat 2 tbls oil. Sauté onions until tender, during last minute, add the garlic. Then add vegetable stock and other ingredients. Bring to a boil and simmer for 1 hour (or longer to let all the flavors blend together more). Next time I am going to try fresh celery (and eliminate the celery seed), and sauté with the onions. Either way, this soup was yummy!

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