Sunday, July 4, 2010
The Best Vegetable Soup
2 tablespoons olive oil
2 cups chopped onion
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and pepper
3 - 14.5 oz cans of low sodium vegetable or chicken broth
1 -28 oz can of diced tomatoes, with juice
1 tablespoon of tomato paste
8 cups of vegetables (choose your favorites: potato, green beans, peas, corn, zucchini, carrots)
Heat oil in large stockpot over medium heat. Add onions, celery, Italian seasoning, salt, and pepper. Cook, stirring frequently for five to eight minutes.
Add broth, diced tomatoes with juice, tomato paste and 3 cups of water. Bring to a boil. Reduce heat and simmer uncovered for 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.
Favorite dinner rolls (and favorite recipe blog):