Vegetable Soup

Vegetable Soup

Big-Batch Vegetable Soup…

Hearty soup for a cool autumn day.

Big-Batch Vegetable Soup
 
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 (14½ 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)
Instructions
  1. STEP 1
  2. 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.
  3. IN THIS STEP: How to Wash Leeks
  4. STEP 2
  5. 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.
  6. IN THIS STEP: How to Dice
  7. STEP 3
  8. 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.

Source: http://www.marthastewart.com/

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