Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 medium carrot, diced
– 1 medium zucchini, diced
– 1 can (400 g) diced tomatoes
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon pepper
– 400 ml vegetable broth
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft.
2. Stir in the minced garlic, diced carrot, and zucchini. Cook for another 5 minutes, stirring often.
3. Pour in the canned tomatoes, vegetable broth, oregano, salt, and pepper. Mix everything together well.
4. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 20 minutes.
5. Taste and adjust the seasoning, if needed. Serve warm with bread or over rice.
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