Vegetable Soup

By mariannefeldman

http://www.marthastewart.com/318100/big-batch-vegetable-soup?xsc=soc_fb_2015_1_10_food_gen

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)

Preparation

Step 1

Everyday Vegetable Soup Recipe


This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

PREP: 15 MINS TOTAL TIME: 1 HOUR 15 MINS SERVINGS: 8
95
Everyday Vegetable Soup Recipe
SOURCE: EVERYDAY FOOD, OCTOBER 2003
THE FOOD NEWSLETTER


DIRECTIONS

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.
WATCH: How to Wash Leeks
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.
WATCH: How to Dice
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.