Veggie Soup

3 tbsps olive oil

1 cup onion (chopped)

3 carrots (small pieces)

2 celery (stalks small pieces)

4 cups butternut squash

2 garlic cloves (minced)

32 ozs chicken broth low sodium

28 ozs crushed low sodium tomatoes

2 tbsps tomato paste

8 ozs cannellini beans

4 cups cold water

1 tsp oregano

1 tsp basil

1 tsp cinnamon

1 tsp turmeric

1 tsp tarragon

1 tsp thyme

3 tsps salt

12 tsp black pepper (crushed)

14 tsp red pepper flakes

2 bay leaves (dried)

1 tsp sugar

Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
When oil is heated begin adding the washed, chopped veggies to sauté.
Stir the veggies while sautéing with a wooden spoon until tender.
Add chopped fresh garlic and continue stirring the veggies.
Add salt, black pepper and the spices, continue stirring the mixture.
Add the tomato paste, crushed tomatoes, chicken broth and water.
Add the bay leaves.
Add the washed, drained beans and keep stirring the soup.
Turn down the heat under the pot to low and keep stirring and tasting.
Correct flavor of the soup with more sugar if needed and more salt if needed.

In your personal bowl of soup add soup crackers or homemade croutons or melting cheese