Last winter I discovered how much I love cooking with a Dutch Oven. It’s phenomenal for soups, stews and roasts. For this recipe, I started with a basic tomato soup recipe then got creative. Use your ingredients and imagination and let me know what you come up with! I cooked up a big batch on Sunday and have added something different each day for a different flavor.
Ingredients:
3 Cups Crushed Tomatoes (1 large can)
24 oz jar Pasta Sauce
1 small can Tomato Paste
4 Cups Vegetable Broth (I use Better than Bouillon and mix with boiling water) (you can also substitute beef broth or stock)
1 to 2 tsp Chili Powder to taste
1 tsp Himalayan Sea Salt
2 tsp Paprika
1/8 tsp Cayenne Pepper
2 tsp prepared Mustard (I prefer a Dijon Mustard)
1 tsp ground Black Pepper
1 bunch Celery with tops
2 cups fresh or frozen Green Beans
2 lbs Carrots
2 cups Chopped Spinach
8 Green onions
Directions:
In a 7 Quart Dutch Oven, combine tomato paste, tomato sauce, crushed tomatoes, vegetable broth and seasonings.
Bring mixture to a boil then simmer 15-20 minutes while cleaning and chopping the vegetables.
Add vegetables to the simmering broth. Stir and simmer on low for about 90 minutes until the flavors blend and vegetables are tender.
Enjoy!
