Everyday Vegetable Soup

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

  • Prep:
  • Total Time:
  • Servings: 8
Everyday Vegetable Soup

Source: Everyday Food, October 2003

Ingredients

  • 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 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)

Directions

  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.

Cook's Notes

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

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