 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers! 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.
|
|