3 large Carrots (medium chopped)
3 medium Celery Stalks (medium chopped )
1 medium Onion (finely chopped)
2 Garlic Cloves (minced)
6 cups Vegetable Stock Low Sodium
3 Bay Leaves
1½ teaspoons Smoked Paprika
2 teaspoons Dried Oregano
1 teaspoon Salt
½ teaspoon Black Pepper
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2 tablespoons Magical Oil
Heat a large Dutch oven or large pot on medium heat, add a bit of oil to coat then add onion. Cook for 3 minutes, stirring occasionally.
Add garlic and stir for 30 seconds, add smoked paprika, oregano, salt, pepper, and bay leaves; cook for 2 more minutes, stirring frequently.
Add carrot, celery, pepper in the pot; cook for 3 minutes
Stir in stock. Bring to a boil, reduce heat to low, and simmer for 35 minutes.
Turn off heat and let stand 5 minutes, serve and enjoy!