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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from Hanna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
Celery Hearts
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:
Directions:
1. Heat oil in a large stockpot over medium heat.
2. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
3. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil.
4. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
5. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes.
6. Season with salt and pepper, as desired. Let cool before storing.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1hour 30mins

 

 

 

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