This one pot meal is the ultimate and hits on all the warm fuzzy feels you look for in a soup. It has way more ingredients than I typically use, but feel free to use less OR MORE veggies. You can use any you have on hand to make it your own (think red pepper, zucchini, leeks, spinach or kale). Just don't forget the last minute touch of vinegar that freshens up this robust soup and brings it to the next level. 

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Ingredients:

1 Tbsp olive oil

1 small yellow onion, diced

3 carrots, peeled and diced

2 celery stalks

3 cloves of garlic, minced

2 mid sized red potato, diced

1 large turnup, diced

4 Tbsp all purpose flour

1 parsnip, diced

1 tsp dried parsley

1 tsp dried basil

1 tsp dried thyme

1/2 tsp red pepper flakes 

4 cups of vegetable stock

1 can diced tomato (I used fire roasted)

1 can of white beans (or chick peas), rinsed

1/2 tsp of salt

1 tsp of group black pepper

1 Tbsp red wine vinegar

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Directions:

Place oil in large stock pot and heat over medium heat. Add onion, garlic and sauté for 1-2 minutes. Add the remaining vegetables, cook for 5 minutes then add the spices and diced tomatoes cook for another 3-5 minutes. Add flour and continue to stir while cooking for about 1 minute, then add vegetable stock. 

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Bring to a boil and than add beans, salt and pepper. Reduce to a simmer. Let cook for 15 minutes until vegetables are tender then cook uncovered for another 5 minutes until soup begins to thicken a bit. Remove from heat and add red wine vinegar. Serve immediately.