This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty.
cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)
NUTRITION INFO
Serving Size: 1 (157) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 67.4
Calories from Fat 32 g49 %
Total Fat 3.6 g5 %
Saturated Fat 0.5 g2 %
Cholesterol 0 mg
0 %
Sodium 32.6 mg
1 %
Total Carbohydrate
8.3 g
2 %
Dietary Fiber 2.1 g8 %
Sugars 4.8 g19 %
Protein 1.5 g
2 %
Advertisement
DIRECTIONS
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.