Veggie Soup

I've been eating a lot of soup lately and to be honest, the home made stuff is so much better that I don't even really buy the canned stuff anymore. Jake loves it to-I just whip up some on a Sunday, throw it into some individual sized containers, and put them in the fridge for lunches. Paired with a sandwich or some hummus and pita, they make a nice lunch.

This recipe is pretty good. The original called for sweet potatoes, but Jake didn't like that so I used red skinned potatoes. I'm not sure about the potatoes, to be honest-I think if I made it again I'd add noodles or maybe rice instead. You decide!

1 onion,
1 cup chopped carrot
1 cup chopped celery
2 cloves minced garlic
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp cumin
1/4 tsp hot pepper flakes
1 small sweet potato, peeled and chopped (I omitted this-instead I'd boil up some pasta and add it at the end)
1 sweet pepper, chopped
1 (28 oz) can diced tomatoes
1 (19 oz) can chick peas, drained and rinsed
1 each bay leaf and cinnamon stick
2 tsp paprika