Mediterranean Vegetable Soup

Happy to see the tomatoes ripening. There’s nothing better than fresh picked organic tomatoes, I love them with just a little sea salt.
But, one of my favorite recipes features tomatoes “3-ways”. It’s delicious and a great source of the antioxidant, lycopene, from cooked tomatoes.

Mediterranean Vegetable Soup

Jam-packed with a variety of healthy and delicious vegetables, this soup has a rich tomato base and no cream. Perfect for lunch or as a light supper, just cook up some KAMUT® wheat berries for a more filling vegetarian/vegan meal.

Makes 12 servings

1Tbs extra virgin olive oil (or in my case my own high-oleic safflower oil)

2 red peppers seeded and chopped

1 yellow pepper seeded and chopped

1 large onion coarsely chopped

2 ribs celery, chopped

1 medium zucchini chopped with skin on

3 large carrots peeled and chopped into ½” dice

3 garlic cloves, minced

6 fresh tomatoes chopped

28oz can crushed tomatoes

1 cup dry white wine

2 cups tomato sauce

2 cups water

2 tps dried oregano

1Tbs fresh chopped basil

1Tbs fresh chopped parsley

In large soup pot heat the oil and add carrots, celery, peppers, onions, and

minced garlic. Cook till vegetables are softened, about 10 minutes.

Add water, wine, tomato sauce, crushed tomatoes, chopped plum tomatoes

and dried oregano. Bring to a boil, then reduce heat and simmer until

vegetables are almost tender about 15 minutes.

Add coarse chopped unpeeled zucchini, fresh basil and parsley and simmer 15

minutes longer.

Season with salt and pepper to taste.