Vegetarian Vegetable Soup

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IngredientsVegetarian Vegetable soup

  • 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 (14 1/2 ounces each) reduced sodium vegetable 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, or zucchini (cut to larger vegetables into smaller pieces).
  • 8 to 10 white mushrooms, washed and sliced

Directions

  1. Heat oil in a large stock pot over medium heat.
  2. 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. 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.
  4. 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.

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