Math
Ingredients
•1 small onion, diced
•2 cloves garlic, minced
•1 cup diced carrots  (I pre-steamed these to make sure they’d be soft)
•1 cup green beans (1″ pieces) (I used a can when not in season)
•2 cups broccoli florets
•2 cups sliced zucchini
•2 whole bell peppers, diced in 1/2 in pieces
•1 can (28 oz) low sodium diced tomatoes
•6 cups low sodium beef broth
•2 tablespoons tomato paste
•2 bay leaves
•½ teaspoon each thyme & basil
•pepper to taste
Instructions

  1. In a large pot cook onion & garlic over medium heat until slightly softened.
  2. Add carrots (if raw), green beans (if raw), zucchini, broccoli, and a little of the broth.  Bring to a boil, then turn down, cover and let steam until tender to your liking.
  3. Stir in bell peppers, undrained tomatoes, rest of broth, tomato paste, (carrots if pre-steamed & green beans if in a can), bay leaves and seasonings. Bring to a boil again, then turn to low and let simmer until you’re ready to eat!

Next time I make it, I’m going to consider putting quinoa in as well!

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