{GLUTEN FREE + PALEO}
Heat a large soup pot over medium high heat with olive oil. Add diced onions, celery, carrots, peppers, and garlic and sauté until veggies are tender and onions are translucent.
Pour in the diced tomatoes, broth, and add the bay leaf, scraping up any brown bits from the bottom of the pan. Bring up to boil and reduce to a simmer.