Very Vegetable Soup

Ingredients:

• 1 TBSP olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 1 red pepper, chopped
• 1 (16 ounce) can diced plum tomatoes
• 2 teaspoons Italian seasoning
• 3 cubes beef bouillon
• 1 can tomato sauce
• 6 cups water
• 2 zucchinis, quartered & sliced
• 1 cup frozen veggies
• 1/2 cup feta cheese
• 1 teaspoon garlic salt
• grated Parmesan cheese (optional)

Directions:

1. Heat oil in a large stock pot over medium-high heat sauté onion, carrot and red pepper until onion is translucent and carrots and red pepper are tender, about 6 minutes.
2. Stir in tomatoes and Italian seasoning. Cook 5 more minutes, stirring frequently.
3. Add bouillon cubes, water and tomato sauce to vegetables and stir. Adjust heat to a medium simmer and cook for about 10 minutes, stirring frequently.
4. Add zucchini, frozen veggies, sprinkle with garlic salt and cook until tender, about 7 minutes.
5. Stir in feta cheese, stir. Serve with grated Parmesan cheese.

Serves 6

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