This stew is the definition of easy. The vegetable soup blend gives you a base of dried potatoes, carrots, onion, tomato, and peppers that rehydrate as they simmer. Add fresh vegetables on top of that, and you have a deeply flavorful pot of soup with almost no effort. No fancy technique, no long prep. Just good food.
Ingredients
- 1 cup vegetable soup blend
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 medium potatoes, cubed
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 8 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 bay leaves
- 1 tsp thyme
- 1 tsp Redmond Real Salt
- 1/2 tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
- Add the garlic and thyme. Stir for 1 minute until fragrant.
- Add the vegetable soup blend, diced tomatoes, broth, bay leaves, potatoes, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the potatoes are tender and the soup blend has fully softened.
- Remove the bay leaves. Adjust seasoning and serve.
Notes
- The soup blend is made of dried vegetable flakes (potatoes, carrots, onion, tomato, parsley, spinach, bell peppers). It rehydrates quickly in the broth - no soaking needed.
- Add a handful of kale or spinach in the last 5 minutes for extra greens.
- This is one of the best batch cooking recipes. Make a big pot and eat well all week.
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