Big Batch Vegetable Soup
Ingredients
- 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 (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) ⓘ
Instructions
- 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.
- 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, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Nutrition & Diet Analysis (per serving)
334
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).