Everyday Vegetable Soup

Name: Everyday Vegetable Soup
Prep time: 15 min
Total time: 1 min
Ingredients: 2 tablespoons olive oil; 2 cups chopped onions or thinly sliced leeks (whites only); 1 cup thinly sliced celery; 2 teaspoons Italian seasoning; Coarse salt and ground pepper; 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth; 1 can (28 ounces) diced tomatoes, with juice; 1 tablespoon tomato paste; 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

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Prep Time: 15 minutes

Total: 1 hours, 15 minutes

Author : Martha Stewart

Ingredients

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2 tablespoons olive oil2 cups chopped onions or thinly sliced leeks (whites only)1 cup thinly sliced celery2 teaspoons Italian seasoningCoarse salt and ground pepper3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth1 can (28 ounces) diced tomatoes, with juice1 tablespoon tomato paste8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

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Instructions

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Step 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 to 8 minutes.

Step 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.

Step 3

Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.