Sweep-The-Pantry-And-Fridge Vegetable Soup!

I cleaned out my pantry and fridge and decided it was use-it-or-lose it time (a couple of leeks and a bag of spinach in the fridge looked to be getting near their outer limits!) I didn't expect this to be as delicious and comforting as it turned out, but YUM. Also vegan, for anyone bent that way...HINT: add spinach at the very last, and barely wilt, to preserve the nutrients!

• Ready In: 30 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 2  leeks, white parts only, trimmed, washed and chopped
• 1  small yellow onion, chopped
• 1⁄2 cup celery, chopped
• 1  cup  baby carrots, chopped
• 4  tablespoons olive oil
• 32  ounces  carton vegetable broth
• 2 (14 1/2ounce) cans diced tomatoes
• 1 (6 ounce) can tomato sauce
• 1 (14 1/2ounce) can corn kernels
• 1 (14 1/2ounce) can green beans
• 1 (14 ounce) can  small English peas
• 1 (12 ounce) package  morningstar  soy crumbles
• 1  tablespoon  italian seasoning (basil, rosemary, thyme, oregano)
•  garlic salt, black pepper to taste
• 6  ounces  fresh  Baby Spinach

Directions

1. Heat olive oil and saute' leeks, onion, and celery until soft. Add broth, tomatoes, tomato sauce, and carrots, and simmer until carrots are soft. Add remaining ingredients, with an extra cup of water or vegetable broth if too thick.