Tomato Vegetable Soup
- Reviews 1
Ready In: 50 mins
Serves: 8-10
Yields: 16 cups
Ingredients
- 1 yellow onion
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons pepper
- 2 tablespoons olive oil
- 2 cups of diced golden potatoes
- 2 cups of diced carrots
- 2 cups frozen corn
- 2 cups frozen black-eyed peas
- 1 (14 ounce) can kidney beans
- 1 1⁄2 cups celery
- 8 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2ounce) can stewed tomatoes
- 1 (6 ounce) can tomato paste
Directions
- Dice onions.
- Sauté onions in pan with olive oil, salt, and pepper until translucent.
- Set aside.
- Dice potatoes, celery, and carrots.
- Set aside.
- Bring chicken broth and crushed tomatoes to a simmer.
- Add tomato paste, whisk until smooth.
- Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
- Cook on low for 30 minutes, or until carrots and potatoes are soft.
- Serve.
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