Spicy Tomato Soup

Here I go with the tomatoes again! If you want to know why I use them so much go here!

A friend of mine is having a baby soon so I decided to make her some freezer meals. The problem was she is allergic to almost everything ( poor thing). So I had to develop some yummy, healthy, gluten free, egg free, dairy free, almond free and corn free meals.  Holy moly!

Here is one full of veggies and protein:

3 cloves of garlic
Olive oil
1/4 chopped Onion
1 carrot shredded
1 can Rotel
1 26.5 oz can of Spaghetti Sauce
1 can diced tomatoes
1 tsp sea salt, more to taste
2 tsp pepper
1/2 tsp balsamic vinegar
1 tsp sugar
4 Cups water
1 Cup Kale
1 Cup Zucchini, pureed or chopped
1 Cup Great Northern Beans
1/2 tsp parsley
1/4 tsp oregano
1 tsp basil
1 TB paprika
Dash of red pepper flakes, more if you want it spicy

In a large pot heat the olive oil over medium heat. Add the garlic, onion, carrot, salt and pepper.  Cook for about two minutes then add Rotel, spaghetti sauce and diced tomatoes, vinegar, sugar, water, kale,  zucchini and spices. Let them come to a boil, puree and then add beans until heated through. This is the fast version.
There are many options for this soup.  You can put it in the crock pot and let it cook all day. Serve it chunky. Add some pasta. Or even puree the beans with it so it is smooth. 
I like to let it simmer for at least an hour before serving it, gives the flavors time to marry!