Tomato Vegetable Soup

Name: Tomato Vegetable Soup
Ingredients: 1 1/2 cups of diced yellow onions; 2 teaspoons salt; 2 teaspoons pepper; 2 tablespoons olive oil; 2 cups of diced potatoes; 2 cups of diced carrots; 1 1/2 cups celery; 2 cups kidney beans; 2 cups black-eyed peas; 2 1/2 cups corn; 8 cups chicken broth; 1 (14 1/2 ounce) can crushed tomatoes; 1 (12 ounce) can stewed tomatoes; 1 (6 ounce) can tomato paste

14 ingredients

7 steps

Ingredients

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Directions

1

Saute onions with olive oil, salt, and pepper until translucent.
2

Set aside.
3

Dice potatoes, carrots, and celery.
4

Set aside.
5

In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
6

Add vegetables and stewed tomatoes.
7

Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.