Hearty Vegetable Soup

This soup is a classic in our family. I remember returning home on a cold winter day, welcomed by a warm and soothing bowl of vegetable soup. Beginning with a tomato base and a bag of frozen soup vegetables, my mother adds whatever we happen to have on hand at the moment.

This is easy to adjust to diet restrictions, and can be whipped up in no time.

Ingredients:
1 T vegetable oil
1 carrot, diced
1 small onion, diced
1 stick celery, diced
1 bag "soup" vegetables
Other fresh, seasonal vegetables
1 small can diced tomatoes
Vegetable stock or bouillon
Starch: rice (1/4 c), potatoes (2, cubed), or pasta (1/2 c)
1 can beans (black, chick pea, kidney), drained
1 bay leaf
1 large clove of garlic, minced (add more if you like it)
1 T dried parsley
6 leaves fresh basil
Salt & pepper, to taste

Pour the oil into a large pot and heat on medium. Saute the carrot, onion, celery, soup vegetables and garlic, until the onions are clear. Add starch, beans, and seasonings. Add the tomatoes and enough stock/water to cover the veggies. Bring to a simmer, and cook covered 20 minutes. Note: if using wild or brown rice, cook 40 minutes, until rice is soft.

Serve with fresh bread for dipping.