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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Friday, October 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
2 c. chopped onions or thinly sliced leeks (whites only)
1 c. thinly sliced celery
2 t. Italian seasoning
coarse salt and ground pepper
3 cans (14.5 oz.) reduced-sodium vegetable or chicken broth
28 oz. diced tomatoes, with juice
1 T. 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:
Directions:
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, 5-8 minutes. Add broth, tomatoes and their juice, tomato paste and 3 cups water to pot; bring 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, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

 

 

 

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