Tomato Vegetable Soup

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings!<br/> Apologies for the large quantity, I live in a HUGE family and we love leftovers!

• Ready In: 50 mins
• Serves: 10
• Yields: 16 cups

Ingredients

• 1 1⁄2 cups  of diced yellow onions
• 2  teaspoons salt
• 2  teaspoons pepper
• 2  tablespoons olive oil
• 2  cups  of diced potatoes
• 2  cups  of diced carrots
• 1 1⁄2 cups celery
• 2  cups kidney beans
• 2  cups black-eyed peas
• 2 1⁄2 cups corn
• 8  cups chicken broth
• 1 (14 1/2ounce) can crushed tomatoes
• 1 (12 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste

Directions

1. Saute onions with olive oil, salt, and pepper until translucent.
2. Set aside.
3. Dice potatoes, carrots, and celery.
4. Set aside.
5. In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
6. Add vegetables and stewed tomatoes.
7. Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.