10 vegetable soup

A delicious, flavorful soup that goes great with buckwheat and flaxseed bread . I used sweet potoatoes instead of white potatoes to boost flavor and nutrition. The carraway seeds give it a refreshing lift that goes well with the kick from hot sauce.

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
2 carrots, cut into thin rounds or small quarters
1 large sweet potatos, cut into small pieces
1 cup green beans, trimmed and cut into small pieces
2 zucchini, cut into thin rounds or small quarters
1 red or yellow pepper, diced
1 cup kernel corn, drained
1 can kidney beans, drained
1 lg can whole or crushed tomatoes
1-2 Tbsp tomato paste
2 tsp chicken bouillon
freshly ground pepper
1/2 tsp hot sauce (Scotch Bonnet)
1/4 tsp carraway seeds
1 bay leaf
1/2 tsp thyme

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onions, celery and garlic. Cook until they begin to soften, around 5 minutes. Add the carrots, sweet potatoes and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Cover vegetables with water and increase the heat to high. Bring to a simmer. Once simmering, add the tomatoes, tomato paste, zucchini, red or yellow peppers, corn and kidney beans. Add bay leaf, thyme, carraway, hot sauce and black pepper. Reduce the heat to low, cover, and cook until the vegetables are tender, about 25 to 30 minutes. Serve hot.