Big-Batch Vegetable Soup

Big-Batch Vegetable Soup
Serves 8; Prep time: 15 minutes; Total time: 1 hour 15 minutes

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time. Recipe can be doubled.

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 (14.5 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) 

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. 

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