Everyday Vegetable Soup

Submitted by Sassy J

"Martha Stewart; Vegetables can be either fresh or frozen"

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions (or chopped leeks, white part only)
• 1 cup thinly sliced celery
• 2 teaspoons italian seasoning
• coarse salt
• ground pepper
• 3 (14 1/2 ounce) cans vegetable broth (or chicken broth, if preferred)
• 1 (28 ounce) can diced tomatoes, with juice
• 1 tablespoon tomato paste

• Vegetables (total of 8 cups)

• carrot, chopped
• corn
• green beans, snapped
• lima beans
• peas
• potato, chopped
• zucchini, chopped
• mushroom, sliced

directions

1. 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 to 8 minutes.
2. 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.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.