Big Batch Vegetable Soup

Name: Big Batch Vegetable Soup
Ingredients: 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)

9 ingredients

3 steps

Ingredients

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)

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, 5-8 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, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.