Harvest Fresh Vegetable Soup
1/8 cup fresh Cilantro & Onion extra virgin olive oil
1 cup chopped yellow and green zucchini
1 cup chopped sweet onion
1 cup chopped red, yellow, green pepper
1 cup chopped carrots
1 cup green beans cut in 1/4 inch pieces
2 ears fresh corn, cut from cob
1 large can diced tomatoes
2, 32 oz. cans or packages of chicken broth (or make your own)
1 tablespoon Oh Olive Garlic seasoning
1 jar your favorite pasta sauce ( I like chunky vegetable for this recipe)
Sea salt and pepper to taste
Baklouti Green Chili Oil for drizzling
Red pepper chili flakes
Shredded Cheddar Cheese
Saute veggies in the Garlic Olive Oil over low heat until onions are clear. Add chicken broth and simmer for 30 minutes. Add pasta sauce and garlic seasoning and simmer 30 minutes or more until the carrots are soft. Season with sea salt and pepper to taste. (I like it spicy, so I add the red chili flakes or Green Chili Oil at this point) Ladle into bowls and drizzle the green chili oil over the top. Sprinkle the Cheddar Cheese into the center. Serve with garlic bread for a delicious meal.
Note: You can add barley, potatoes, noodles, or rice, but be sure to cook them before adding to your soup, or they will absorb all of the good broth.