Soup season is here. This is the perfect comfort meal on a cold night or when you’re not feeling your best. A big bowl of nutritious and vitamin packed soup. Mix and match any veggies you like or have on hand. The key is to season it well and make it colorful. Here’s how you make it: 1 medium onion, diced 4 carrots, thinly sliced into rounds 3 ribs of celery, thinly diced 1 red bell pepper, diced 1 zucchini, diced 1 cup of fresh green beans, cut into small pieces 3 cloves of garlic, minced 2 tbsp tomato paste 1 28 oz can of crushed tomatoes 1 15 oz of diced tomatoes, drained 2 cartons (4 cups) of beef bone broth 2 tbsp Gibsons seasoning salt Freshly ground pepper 2 cups of fresh spinach 1 can of dark red kidney beans, rinsed and drained 1 can of cannellini beans, rinsed and drained Start by prepping all the veggies. Use a large pot, add olive oil and saute the onions, carrots and celery until onions are translucent. Sprinkle them with seasoning salt. Add in zucchini, bell pepper, and green beans. Once softened, add in the garlic and tomato paste. At this point, cook until the veggies are to your liking, they won't cook much more, so if they're too crunchy, keep on the heat until they're fork tender. Season again, then add in the tomato paste, canned tomatoes and beef broth. Bring to a boil, then reduce to a simmer and let simmer for 10 minutes. Add in beans and spinach. Let simmer for 10 more minutes. Taste for seasonings. Enjoy! Serve with crusty bread, grilled cheese, or on its own! Tips: The key is to saute the veggies until they are soft, but not mushy. Then add the liquids and bring to a boil, then simmer. Use any veggies you like, great to clean out your fridge or raid the produce section. The more variety, the better it will taste! LTKFamily LTKHome LTKSeasonal