Big-Batch vegetable soup

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cp thinly sliced celery
2 teaspoons Italian seasoning
coarse salt and ground pepper
3 cans (14.5 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)

1. 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.

2. Add broth, tomatoes, and their juice, tomato paste, and 3 cups water to pot; bring mixture to boil. Reduce heat to simmer, and cook, uncovered, 20 minutes.

3. 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.

per serving: 176 calories: 4.1 grams fat; 7.3 grams protein; 30.3 grams carbohydrates; 5.4 grams fiber.

Instant soup - Freeze soup in small containers, then pull out only what you need; there's no need to thaw the sop before reheating.

Sounds lovely, Gracie! I love veggie soup.

Sounds delicious. I love soups. (Most of them)

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time. The recipe can easily be doubled or even tripled.
1. 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.
2. 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.
3. 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.