Garden Vegetable Soup

2 Tbsp. olive oil
4 large carrots, sliced
3-4 stalks of celery with leaves, chopped
1 medium sized onion, chopped
4 large cloves of garlic, minced
1 medium green pepper
1 medium red pepper
2 cups broccoli, chopped
4 vine ripened tomatoes, chopped
1/2 cup fresh mushrooms, sliced
2 cups frozen or fresh corn
1 cups fresh or frozen peas
1 cups fresh or frozen green beans, cut into bite sized pieces
3 potatoes, scrubbed and diced with skin on
7 cups of water or low sodium stock(adjust to cover your vegetables)
3 Tbsp. tomato paste
2 bay leaves
2-3 Tbsp. dried basil
1 tsp. sea salt
1/2 tsp. black pepper
1/4 tsp. crushed red pepper flakes (optional)

Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables. Add in one vegetable at a time until they are all sauteed while stirring. After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper. Stir, cover and turn heat to low-medium. Let simmer on your stove top until all vegetables have softened. Turn off the heat. Remove the bay leaves and serve.
Season with more salt and pepper if you wish.

*To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.