What I really love about this soup is that you take some very basic ingredients and a simple cooking method, and you turn those into this incredibly wonderful soup.
I want to make this again soon, put some of it in a thermos and go out for a picnic in the snow! Seriously, this makes me feel that way. It also makes me want to cuddle up by the fireplace with a good book – but only after I’ve had my second, or third serving of this… Give this recipe a try and you’ll know what I mean!
1 medium onion, chopped
1 bay leaf
2 tablespoons Bertolli olive oil
1-2 large carrots, thinly sliced
1 – 2 celery ribs, thinly sliced
4 Yukon gold or boiling potatoes, peeled and cubed in bite size pieces
2 large sweet potatoes, peeled and cubed in bite size pieces
1 tablespoon of tomato paste
4 cups of reduced sodium vegetable or chicken broth (32 ounces)
3/4 cup of water
1/2 cup of frozen peas
1/4 teaspoon pepper
1/2 teaspoon salt
Cook onion with bay leaf and 1/2 teaspoon of salt and oil in a 4-5 quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrots and celery and cook, stirring, until softened, about 3-5 minutes.
Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 – 30 minutes. Discard the bay leaf and add the peas, stir and cook until peas are heated through, about 3 minutes. Season with additional salt and pepper if needed.
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Quick tip: I like to add a pinch of chili in this soup!