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.