Chipotle Tomato Vegetable Soup

It has been quite rainy and cold in Los Angeles and drizzly weather makes me want to just sleep in, watch movies all day, wear a great cozy sweater, spend the afternoon playing at-home spa, and enjoy some homemade soup. Since we have things to do and wasting the day isn’t all that realistic, I chose to atleast make the soup. It’s lowfat, gluten free, vegetarian, and yummmy. So throw on that cozy sweater and fill your house with the warm smell of homemade soup.

What you need:
approx 5 tablespoons of extra virgin olive oil
3 cloves of garlic
a chopped yellow onion
approx 6 chooped tomatoes
one can of low sodium vegetable broth
2 cups of filtered water
one green bell pepper
one chopped zuchinini
two fresh ears of sweet white corn
half a cup of button mushrooms
a couple stalks of celery
a few sprigs of fresh parsley chopped
a few pieces of fresh basil leaves chopped
a lemon
a small can of chipotle peppers in adobo sauce
(i just used the adobo sauce and saved the pepper for something else. if you like spicy, throw a pepper in!)
a few gererous pinches of sea salt, I love the pink hymalaian sea salt in a grinder
approx 2 teaspoon of black pepper
gluten free shell pasta

How to:
Warm up your olive oil in a large pot
add onion, garlic and soften your onions till they are clear
add all ingredients

cook pasta in a separate pot till shells are soft, then add to soup.

Cover and let simmer on low for as long as you would like. Stir occasionally.

Bundle up and Enjoy. xo Haylie