Vegetable Soup - Maggie Baird

Ingredients

• Olive oil
• 1 medium onion, chopped
• 2-4 celery ribs and leaves, chopped
• 1/2 red pepper, chopped (optional)
• 3 garlic cloves, minced
• ½ tsp red pepper flakes, to taste
• 1 tsp Italian seasoning blend, or to taste (or any combination of oregano, thyme, and basil can substitute). *If using fresh herbs, triple the amount.
• 1 tsp dried basil (if you have fresh basil add it at the end instead)
• 1-2 dried bay leaves
• 1-2 zucchini, chopped in large chunks
• 2-4 carrots, chopped in large chunks
• 2 cups seasonal vegetables of your choice (frozen or fresh peas, green beans, squash)
• 4 cups of vegetable stock (or 4 cups of water mixed with two cubes veggie bouillon or equivalent amount bouillon paste)
• 1 28 oz can tomatoes (crushed or peeled)
• 2 tbsp Tomato paste (or to taste)
• 1 tbsp Tamari (or to taste)
• 1 tsp sea salt
• ½ tsp pepper
• 1 15oz can of beans (any kind, drained and rinsed)