This is my favorite vegetable soup recipe!! I’ve been making it for years. It doesn’t take all day and it tastes so much better than store bought. As the name states, this recipe makes a large pot of veggie soup. You can substitute any vegetables (fresh or frozen) to suit your tastes. It also freezes really well.
Here are the ingredients:
Heat olive oil in a large soup pot and add the onions, celery, Italian seasoning, and add salt and pepper.
Cook until the onions become translucent; around 5-8 minutes.
Add the broth, tomatoes and their juice, tomato paste, and three cups of water. Bring to a boil. Then reduce the pot to a simmer for 20 minutes.
Measure out 8 cups of veggies (fresh or frozen). Used fresh potatoes, carrots, mushrooms, green beans, and frozen peas and corn.
Add them to your soup and return it to a simmer.
Cook uncovered for 20-25 minutes until the vegetables are tender. Season with salt and pepper to taste and serve.
We had Krusteaz Honey Cornbread Muffins with ours (yum!)
2 tablespoons olive oil
2 cups chopped onions
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)
Heat oil in a large stockpot over medium heat. Add onions, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
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.
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.
I served mine with Krusteaz Honey Cornbread Muffins (a favorite in our house). Click the link for the recipe:)
Recipe adapted from Martha Stewart