Big Batch Vegetable Soup | Food

Big Batch Vegetable Soup (printable recipe)

Makes 8-10 generous servings

2 tablespoons olive oil
2 cups chopped onions (use frozen to save time)
1 cup thinly sliced celery
1 tablespoon dried herb Italian seasoning 
1 32-ounce container vegetable or or chicken broth
2 15-ounce cans diced tomatoes, undrained (preferably fire-roasted)
1/4 cup canned tomato paste (from a 6-ounce can)
8 cups mixed fresh or frozen vegetables (e.g., edamame, chopped spinach, carrots, corn, green beans, broccoli, red peppers, lima beans, peas, potatoes, and zucchini

1. Heat oil in a large pot over medium heat. Add onions and celery, then cook and stir 5-8 minutes until onions are translucent.
2. Add herb seasoning, broth, tomatoes and their juices, tomato paste, and 3 cups water to pot. Bring 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, 20-25 minutes. Season with salt and pepper, as desired.