Big Batch Vegetable Soup
Total Time: 1 hr 15 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 8
- 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)
Recipe
- 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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