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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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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. 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 3 (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.
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