New England has been experiencing unusually cold temperatures for April lately.
(20-30 degrees at night!)
Which means I’m still longing for warmth in the form of hot tea, hot oats, hot soup.
This is one of my faves (in the soup department.)
A little spice, a little kick.
This soup was made for cool spring nights.
(FYI: It was also made for grilled cheese sandwiches. Yum.)
Tomato Vegetable Soup
Add or take away the amount of crushed red pepper flakes, depending on how spicy you like to make your soup. You could also add a couple of handfuls of spinach or other green veggie, if you’re looking for more ways to sneak in some veggies (who isn’t??) Be sure to double this recipe if you plan on freezing any leftovers!
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 2 T. olive oil
- 3 garlic cloves, minced
- 4 c. vegetable broth (preferrably low sodium)
- 1/4 c. uncooked barley
- 1-1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 2 cans (15-oz. each) white cannellini beans, rinsed and drained
- 1 can (28-oz. each) crushed tomatoes
- In a medium pot, saute onion, carrot and celery in oil until crisp-tender. Add garlic, saute 1 minute longer.
- Add broth, barley, Italian seasoning, and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender.
- Add beans and tomatoes, simmer, uncovered, for 5 minutes.