Just Really Good Soup

I was inspired by my friend Sarah, I had the most incredible soup at her place for Sunday lunch and I thought I would create my own.

Just Really Good Soup:

3 cups broth (low-sodium)

2 cans (14 oz.) tomato sauce

1 can black beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

½ cup soybean, frozen or fresh

3 tsp. Italian seasoning

1 tbsp. coconut oil

1 small onion

2 cloves minced garlic

3 carrots, peeled and sliced

2 cups fresh or frozen green beans

1 zucchini, diced

1 yellow squash, diced

1 tsp cayenne pepper

1. In a large crockpot, add broth, tomato sauce, beans and herbs.
2. In a large frying pan, melt coconut oil and saute garlic, onions, greens beans, zucchini, squash, and carrots for about 5 minutes or until tender. Take off the heat.
3. Sprinkle cayenne pepper over them and cover pan, allowing the spice to permeate them for about one minute.
4. Combine the vegetables with the ingredients in the crockpot. Stir to combine.
5. Cook on high for 2-3 hours or low for 5-6 hours. 

NOTE: This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.