Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
1 bell pepper, chopped
400 g canned diced tomatoes
2 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Method
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until soft, around 5 minutes.
Stir in the minced garlic, diced carrots, and chopped bell pepper. Cook for another 5 minutes.
Pour in the canned tomatoes and vegetable broth. Add dried basil, oregano, salt, and pepper.
Simmer for 20 minutes, until the carrots are tender.
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