A quick and easy vegetable soup for busy week night dinners. This recipe is Gluten free, Dairy free, Paleo and a Vegan option available.
1 (32oz) organic chicken broth or bone broth or vegetable broth (Vegan option)
1 medium organic onion, chopped
2 stalks organic celery, sliced
2 organic carrots, thinly sliced
2 c. fresh or frozen organic green beans
1 small organic zucchini, sliced
1 (16oz) diced organic tomatoes
1T organic Italian seasoning
1T organic garlic powder
Sea salt and organic black pepper to taste
In a large pot or Dutch oven, cook onion, celery and carrots in the chicken both until start to soften. Add green beans and zucchini; cook, covered for 10-15 mins (may need to cook longer for fresh green beans). Add tomatoes and seasonings; cook an additional 10 mins.