Veggie Soup from scratch!

---

The cupboards are bare again, but I realized I had a some stock of canned veggies, fresh potatoes, sweet onion, and carrots ready to go, so of course I made a pot of veggie soup!  This is an extremely easy recipe and it yields servings for days.  The fresh veggies are boiled, but if you drink the broth, they health benefits are retained :).  Serve with flax crackers, and butter, and you have a low-carb meal full of nutrients.

Ingredients:

Canned items:

1 can whole corn
1 can green beans
1 can diced tomatoes (I used Dole's chili sytle for this)
1 can small peas
1 can tomato paste
3 cups of water
2 cups of vegetable stock or chicken broth (I used chicken broth for this recipe)
2 fresh carrots (diced or julienne)
1/2 sweet onion (diced)
2 medium potatoes (peeled and diced)
4 tablespoons olive oil

Spices:

Modify to your taste.  I play with seasoning until I get the taste I want, so these measurements are subjective.

1 tablespoon paprika
1 1/2 tablespoons brown sugar
1 1/2 teaspoons Maggi's seasoning
1 1/2 teaspoons sea salt
black pepper
parsley
oregano
garlic powder
chili powder

Directions:

1. Dice the fresh veggies.
2. Add water and broth to pot and begin to heat on medium.
3. Add all the canned items (only drain peas, the rest use the juice in the cans).
4. Add fresh veggies.
5. Begin to heat till boiling.
6. Add seasonings.
7. Taste periodically and add seasoning according to personal tastes.
8. Boil on medium heat uncovered for 30 minutes (until carrots and potatoes are edible).