This is one of my favorite, easy soup recipes that I make every fall. After I make it, I freeze it in individual size containers and eat it for lunch for a month, enjoy!This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time.
2 tablespoons olive oil
2 cups chopped onions or leeks
1 cup thinly sliced celery
2 teaspoons Italian seasoning
3 cans (14.5 ounces) vegetable or chicken broth
1 can (28 ounces) diced tomatoes with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables (I like to do potatoes, cabbage, carrots, zucchini, yellow squash)
Heat oil in a large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato past, and 2 1/2 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 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.
Freeze soup in small containers that you can reheat whenever you need!
(adapted from www.marthastewart.com)