Autumn Veggie Soup

I  am such a soup person and could easily have that and bread daily if my family would oblige. This is a pretty easy soup to whip up for lunch or a starter that is filled with healthy vegetables and spices such as basil that truly bring out the flavors. Vermicelli is added for texture and fill.

2 tablespoons olive oil
1 garlic clove, diced
1 small white onion, finely diced
1 (400 grams) can Italian tomatoes with juice
3 cups chicken broth (or veggie) or water with 2 bouillon cubes
1 carrot, chopped
5 baby tomatoes, quartered
Salt and pepper, taste
1 teaspoon dried basil
1 teaspoon paprika
1/2 cup corn
1/2 peas
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup vermicelli

1. In a 4-quart saucepan on medium heat add olive oil, garlic and onion. Cook until tender about 4 minutes. Add basil, thyme, paprika and bay leaf, and mix and allow cooking for about 10 seconds.

2. Carefully add chicken broth, Italian tomatoes, carrot, baby tomatoes, corn and peas. Bring to a full boil, cover and reduce heat to low. Allow to cook for 30 minutes.

3. 5 minutes before cooking time has finished add vermicelli and salt and pepper to taste. Serve.

Yields: 3 servings

*The first soup dates back to 6000 B.C., with the main ingredient being Hippopotamus and other animal bones.

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