Homemade Vegetable Soup (vegetarian version)
1 bunch of celery, chopped
1 package of whole carrots, chopped
3-4 medium golden potatoes, skin on, chopped
1 package of frozen peas
1 28-ounce can of whole roma tomatoes
1 46-once can of tomato juice
1 medium yellow onion, chopped
olive oil
1 large stock pot with lid
Once you've chopped all of the vegetables, heat a couple splashes of olive oil in your stock pot, and saute the onions until soft. Add carrots and celery. Stir the vegetables so they are all coated with a bit of the olive oil. Cover and cook over medium heat for 5-10 minutes. Meanwhile, place your chopped potatoes in a microwavable container, and microwave on high for 8 minutes. Add the potatoes & canned tomatoes to the pot. With a spatula, chop the tomatoes into bite size pieces. Add the entire can of tomato juice & package of peas & give it a stir. Bring to a boil and simmer for 30-45 minutes, longer depending on how soft you like your vegetables. Salt & pepper to taste. Enjoy with caution. It will be hot!
Tonight, I enjoyed my soup with a glass of water with a fresh slice of lime. This, I think, is the ultimate cheap summer luxury. My next plan is to get a lemon tree for the living room.




















