Tomato Vegetable Soup Recipe

  • 1 leek, sliced
  • 3 sweet potatoes, peeled and diced
  • 3 Carrots, sliced
  • 3 parsnips, sliced
  • 3 stalks celery, sliced
  • 3 bay leaves
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • Salt to taste
  • 1 can crushed tomatoes (large can)
  • 1 can diced tomatoes (15 ounce can)
Sauté leek in a little oil for 5-10 minutes. Add all other ingredients except the crushed and diced tomatoes. Add enough water just to cover all of the vegetables. Cook until everything is soft. Remove the bay leaves. For a smoother texture, puree the vegetables in a food processor, blender, or with an immersion blender. Add crushed tomatoes and diced tomatoes.
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