Use a Dutch Oven to make a bunch of soup! You can mix it up, I normally use what I have on hand. I am recalling this recipe from memory - it is very flexible.

Ingredients

• 2 TBSP olive oil
• 2-4 cloves of garlic
• 1 chopped onion
• 1/2 chopped bell pepper
• cubed potatoes
• sliced carrots
• 2 stalks celery sliced
• 1 can diced tomatoes
• 1 can black beans or kidney beans drained
• Add any or all of the following vegetables:
  • chopped fresh cabbage
  • frozen or fresh corn
  • frozen peas
  • frozen or fresh broccoli florets
  • any other fresh or frozen veggies you want
• water

Spices

• 2 - 3 good pinches sea salt
• 1/2 tsp black pepper
• 2 tsp oregano
• 1 tsp basil
• 2 tsp paprika
• 1 - 2 tsp red pepper flakes
• cayenne pepper to taste (it’s very hot)
• any other spices you want

Directions

1. Cook onion, garlic, peppers in olive oil until soft (about 5 minutes, medium heat)
2. Add canned tomatoes, tomato sauce, beans, potatoes, carrots, celery - mix together
3. Add additional vegetables
4. Add water until it is about 2 inches from the top of the pan
5. Add spices - mix together well
6. Bring to a simmer, cover and cook on low simmer for 60 minutes or until vegetables are soft, stirring occasionally
7. Uncover, stir and let sit for 10-20 minutes to cool
8. Serve with bread or crackers