Big Batch Vegetable Soup

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 2
    cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
  • 1
    cup celery, thinly sliced
  • 2
    teaspoons italian seasoning
  • coarse salt and pepper
  • 3
    (14 1/2 ounce) cans reduced-sodium vegetable broth or (14 1/2 ounce) cans chicken broth
  • 1
    (28 ounce) can diced tomatoes, with juice
  • 1
    tablespoon tomato paste
  • 8
    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)
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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.
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