Cooking Instructions
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Step 1
Place the
Potatoes (3)
,
Tomatoes (2)
,
Onions (2)
,
Carrots (2)
, and
Celery (2 sticks)
into a large saucepan and add the
Canned Tomatoes (1 can)
,
Garlic (1 clove)
,
Bay Leaves (2)
,
Dried Oregano (1/2 tsp)
,and
Fresh Parsley (3 1/2 Tbsp)
.
Step 2
Pour in
Water (5 cups)
and
Olive Oil (1 Tbsp)
and cook on high heat until the soup starts to boil. Cover the pan with a lid and turn the heat down to medium or medium-low. Simmer the soup for about 30 minutes until the vegetables are tender, stirring frequently.
Step 3
Lightly mash the vegetables with a potato masher to help thicken the soup. Be careful not to overdo it though as you still want the soup to be chunky.
Step 4
Season the soup with
Ground Black Pepper (1 pinch)
and
Salt (1 tsp)
and cook for another 5 minutes.
Step 5
Sprinkle the rest of the
Fresh Parsley (2 Tbsp)
over the soup and serve warm.
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