Tatiana's Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 3 small onions
• 3 celery ribs
• 3 carrots, sliced
• 1/4 head red cabbage, shredded
• 1 small zucchini, diced
• 1 small sweet potato, cut in half lengthwise and sliced crosswise into half moons
• 2 small potatoes, diced
• 2 beets, diced
• 1 (16 ounce) can stewed tomatoes
• 1 (16 ounce) can diced tomatoes
• 1 cup tomato juice
• 1/3 cup peas
• 1/3 cup corn
• 1 tablespoon salt
• 1/4 teaspoon pepper

Optional

• 1/2 cup chopped fresh parsley, for garnish (optional)
• 1/2 cup dry breadcrumbs, to toast in (optional)
• 1 teaspoon olive oil, and (optional)
• 1/4 teaspoon garlic salt, for garnish (optional)

Directions

1. 1

   In a large Dutch oven, saute onions in olive oil.

2. 2

   Add celery, saute until lightly browned.

3. 3

   Add the rest of the vegetables to the pan as you slice them.

4. 4

   Add corn and peas.

5. 5

   When all vegetables have been added to the pot, add the tomatoes and juice, salt and pepper.

6. 6

   Bring to a boil and simmer about one hour.

7. 7

   Serve with freshly made bread.

8. 8

   Optional: Pan toast over high heat 1/2 cup dry breadcrumbs in 1 teaspoon olive oil. Add 1/4 teaspoon garlic salt. Sprinkle 1 tablespoon crumbs over each bowl of soup.

9. 9

   Optional: Chop 1/2 cup of parsley fine, sprinkle 1 tablespoon over each bowl of soup.