Vegetable Basil Soup, and Why You Don't Have to Love to Cook
Recipe type: Dinner
Serves: 6
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cups diced carrots
  • 1 zucchini, diced
  • 1 cup diced bell peppers
  • 1 28-oz can petite diced tomatoes (no-salt added recommended)
  • 4 cups vegetable stock
  • 1 cup chopped fresh basil
  • salt and pepper, to taste
  1. Heat the olive oil in a Dutch oven, or a large pot. Add the onions and cook, stirring occasionally, until golden -- about 10 minutes. Ad the carrots, zucchini, bell peppers, tomatoes and vegetable stock to the pan. Stir well. Stir in the basil.
  2. Reduce heat to medium-low and simmer for 1 hour, or until carrots are tender. Taste, and season as desired with salt and pepper. Enjoy.
Recipe by Maine Course at