Garden Vegetable Soup 🥕🥣

Vegetable soup is a timeless classic for sick days, chilly or rainy days, and of course, the fall and winter season. I absolutely love a good vegetable soup—it’s cozy, packed with veggies, and this version gets an extra boost of protein and flavor from chicken bone broth.

It’s delicious served with a warm slice of toasted focaccia on the side, making it the perfect cozy meal for a cool day.

Ingredients

• 1 container Kettle & Fire Chicken Bone Broth
• Minced garlic
• 1 diced onion
• 1 diced celery stalk
• 2 cans diced tomatoes, drained
• 2 bags mixed vegetables
• 1 can diced potatoes, drained
• 3 tbsp butter
• 2 tbsp olive oil
• Seasoning blend: salt, pepper, parsley, onion powder, garlic powder, celery seed, and celery flakes
• Shredded Parmesan cheese
• Focaccia bread

Instructions

1. Start the base: In a large soup pot over medium heat, add the butter and olive oil.
2. Add the minced garlic and stir for a minute or so until fragrant.
3. Add the diced onion and celery and allow them to cook down for a few minutes.
4. Add the mixed vegetables and stir everything together.
5. Add the two cans of drained diced tomatoes and the drained diced potatoes.
6. Pour in the entire container of Kettle & Fire Chicken Bone Broth for extra flavor and protein.
7. Add your seasoning blend and stir everything together.
8. Cover the pot with a lid and reduce the heat to low. Allow the soup to simmer until everything is heated through and the flavors have come together.
9. While the soup simmers, toast some pre-made or bakery-bought focaccia.
10. Serve the soup topped with shredded Parmesan and a little extra parsley, with warm focaccia on the side.
11. Cozy up and enjoy! 🥣🥕🍞