Trappist Monk Soup
Our favorite soup always! Perfect for cold days, rainy days, sick days.
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5 T. olive oil
4 carrots, peeled and sliced thin
2-3 stalks celery, sliced thin
5 cloves garlic, minced
1 large onion, chopped
In Dutch oven, heat oil and veggies. Sauté 5-10 minutes.
Add these remaining ingredients and simmer until carrots are tender. Remove bay leaves before serving.
1 can tomatoes, diced or chopped (include juice)
1 large can V-8 juice
2 bay leaves, more if you like
4 t. basil, more if you like
2 15 oz. cans chickpeas, drained (can substitute black or red beans – or mix)
3 C. broth (veggie, or beef, or chicken – your preference)
S and P to taste
NOTE: you can add many things to this soup: fresh spinach, or chopped kale/bok choy, corn, or leftover beef. I usually add at least one of these.
