Tasty Vegetarian Veggie Pot Soup

Heat the olive oil in a large pot over medium heat. I advise using a sturdy pot that evenly distributes heat– it may seem minor but it makes a world of difference in bringing out the flavors of the ingredients.

Saute the onion and garlic in the oil until softened. Note that it's crucial not to burn the garlic as it could make the dish bitter. If your stove runs hot, consider sauteing on a lower heat setting to prevent that.

Throw in the bell peppers, carrots, and celery. Cook these for about five minutes, or until the vegetables are starting to soften. Here’s where your senses will start to kick in, as the fragrance from the veggies starts to permeate the kitchen.

Add in the zucchini and tomatoes. I tend to add these veggies later on because they don't need as much time cook. When overcooked, they tend to become mushy.

Pour in the vegetable broth and kidney beans. Season with salt, pepper, dried oregano and dried basil.

Simmer the pot for 20 minutes, or until the vegetables are cooked to your liking. Please make sure not to overcook the veggies- keeping them slightly crunchy helps retain important nutrients and adds texture to your dish.

Serve warm and enjoy!