Tomato Potato Soup

Yes, it rhymes but this soup will knock your socks off. It's hearty enough to fill you up yet it won't literally stick to your ribs... perfect combination. Try it out... it won't disappoint. Oh, and feel free to add in any other ingredients that you may just have lying around your kitchen!


Ingredients:
- 5 peeled and cubed potatoes
- 2 carrots, chopped
- 4 celery stalks, chopped
- 1/2 large onion, chopped
- 6 garlic cloves, smashed and chopped
- 1 can tomato sauce
- 2 cups water
- 1/4 vegetable bullion cube
- 1/2 can tomato paste
- olive oil
- 1 teaspoon rice wine vinegar
- 1/4 cup Parmesan cheese
- crushed red pepper
- paprika
- dried parsley
- dried oregano
- salt
- pepper

To Make:
In a large pot, liberally drizzle with olive oil and add in the potatoes, season with salt. Cook for about 5 minutes on medium high heat. Next, add in the onions, carrots, garlic and celery. Add more olive oil, salt and pepper. Mix together. Let this cook for another 5-7 minutes, until the veggies just start getting tender.

In the meantime, place the vegetable bullion into the 2 cups of water and place in microwave for 3 minutes. Add this mixture into the pot and mix together.

Let this cook for another 10 minutes on high heat until the veggies start getting tender. Add in the can of PLAIN tomato sauce and the tomato paste. Mix together.

Season with 1 tablespoon of the following: crushed red pepper, paprika, dried oregano, black pepper and dried parsley. Mix together. Slowly add in the Parmesan cheese.

Cover and let this cook for about 25 minutes or until the veggies are nice and tender. Taste and determine if this needs more salt.

Serve as is or over rice.