Herbed Vegetable Soup

My in house taste tester and I went up to Harrison Hot Springs last weekend for a little getaway. It is beautiful up there!  We had a great time, relaxing in the hot pools, getting massages and eating.

We had dinner at the Copper Kettle dining room in the resort. It was lovely. 

My in house taste tester had the herbed vegetable soup to start, he loved it!!

So I decided to try to recreate it at home.

Here is what you need,

1 tbsp. olive oil

6 cups of low or no salt added chicken or veggie stock

1 can of whole tomatoes, chopped

3 ribs of celery, diced

3 carrots, diced

1 medium zucchini, diced

2 large potatoes, diced

1 large onion, diced

1 jalapeno pepper, minced

3 cloves of garlic, minced

1 heaping tbsp. tomato paste

1 large sprig of fresh thyme

1 large sprig of fresh rosemary

2 large bay leaves

½ cup chopped fresh parsley

½ cup chopped fresh basil

Salt and Pepper to taste

Start by heating the olive oil in a large heavy bottomed pot over medium high heat. Sauté the onions until they are just starting to get soft. Add in the garlic and cook for a minute or 2 until just fragrant. Add in the rest of the veggies and sauté for just a few minutes until starting to soften. Add in the tomato paste and cook for 2 minutes or so. Add in the can of tomatoes and the chicken stock.

Tie the rosemary, thyme and bay leaves into a bundle with kitchen twine and toss that into the mix. Bring to a boil then reduce the heat and simmer until the veggies are just tender, about 25-30 minutes.  

Fish out the herb bundle and season the soup well with salt and pepper.

Toss in the chopped parsley and basil and cook for a minute or 2 until just wilted.

Serve right away.

This soup wasn’t exactly the same as the Harrison soup but my in house taste tester loved it just the same. I served it with some of my homemade buns.

This made a great fall dinner. Warm and full of flavour!

Enjoy!

Jen