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Hearty Vegetable Soup

6 cups organic vegetable brothHearty Vegetable Soup

3 15-ounce cans diced or stewed organic tomatoes

3 gloves garlic, minced

1 large onion, chopped

8 ounces fresh organic mushrooms, quartered

3 organic zucchini, chopped

2 organic carrots, chopped

1 large organic sweet potato, chopped

1 cup dry red wine

3 T fresh parsley, chopped

2 T cilantro, chopped

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

Heat a four-quart Dutch oven on medium heat; add vegetable broth and tomatoes; add remaining ingredients as prepared. Cover and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes.

With a slotted spoon, transfer 3 cups of the cooked vegetables to a blender or food processor; add about 1/4 cup cooking liquid and purée until smooth. Return the purée to cooking liquid. Season to taste with salt and pepper and serve.