Big-Batch Vegetable Soup

[Guest guest]

Big-Batch Vegetable Soup

Serves 8

2 tbsps olive oil

2 cups chopped onions or thinly sliced leeks (whites only)

1 cup thinly sliced celery

2 tsps Italian seasoning

Coarse salt and ground black pepper to taste

3 (14.5 oz) cans reduced-sodium vegetable or chicken broth

1 (28 oz) can diced tomatoes with juice

1 tbsp tomato paste

3 cups water

8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans,

lima beans, peas, potatoes and zucchini (cut large vegetables into smaller

pieces)

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.

Add broth, tomatoes and their juice, tomato paste and water; bring to a

boil. Reduce heat to simmer and cook, uncovered, 20 minutes.

Add mixed vegetables and return to a simmer. Cook, uncovered, until

vegetables are tender, 20 to 25 minutes. Add salt and pepper as desired. Let

cool before storing.

176 Calories;4g Fat;7g Protein;30g Carbs;5g Fiber