Classic Vegetable Soup

  • 1 large onion; medium dice
  • 1 large carrot; medium dice
  • 2 stalks celery; medium dice
  • 1 tbsp. vegetable oil
  • 2 cloves fresh garlic; minced
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. marjoram
  • 1 tsp. oregano
  • 3 cups canned diced tomato
  • 1 large potato; diced
  • ¼ cup red wine
  • 1 quart homemade vegetable stock
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ lb. frozen peas
  • ¼ bunch parsley; washed, dried, and chopped

In a large stock pot, sauté onion, carrots, and celery in oil until tender. Add garlic and herbs and cook until fragrant. Add tomatoes, potatoes, and wine. Cook until wine is almost evaporated, and then add stock. Simmer until all vegetables are tender. Add peas, parsley, and season with salt and pepper. Taste and adjust seasoning if needed.

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