Vegetable Soup

When the weather starts to turn and winter is in the air, what sounds better for dinner on a blustery day than soup? It's not a fancy soup, it's not difficult to make, but it's tasty, filling, healthy, and warm. Yay :)

1 large onion, chopped
3 cloves garlic, chopped
3 carrots, peeled and chopped
3 stalks celery, deveined and chopped
1 bell pepper (I prefer red or yellow), chopped
2 medium tomatoes, chopped
(are you sensing the chopped theme yet?)
2 potatoes, peeled and chopped

4 pieces bacon (or substitute 2-4 tbsp melted butter)
olive oil
salt & pepper
sage, thyme, rosemary, parsley, crushed red pepper flakes, coriander, nutmeg, bay leaf

1 box chicken stock and some water (approximately 5 cups liquid total)

In a large pot, over medium heat, cook the bacon (or melt the butter). Remove the bacon and add a few swirls of olive oil to the grease. Add the onion and garlic and saute until tender and golden. Season with salt and pepper. Add the carrot, celery, and bell pepper and saute until tender-crisp. Season with spices above (in order from greater to lesser amounts). Add the tomato and potato. Stir til aromatic and heated through. Add the box of broth and a cup or two of water. Stir occasionally until it boils rapidly, then reduce heat to low and simmer for ~20 minutes (or until dishes are washed and potatoes are cooked). Remove the bay leaf.

Can be served just as is at this stage. Additional options:
- simmer longer for deeper flavor
- blend about half the soup in a blender or Cuisenart for a thicker broth
- blend it with 1/2 cup - 1 cup of half & half or milk for a creamier broth
- blend all of the soup if you don't like bits
- serve with chunks of crusty Italian bread, sour cream, parmesean, chives, bacon crumbles...