Vegetable Soup

Vegetable Soup

Serves 8
Ingredients
1.    2 tablespoons olive oil
2.    2 cups chopped onions or thinly sliced leeks (whites only)
3.    1 cup thinly sliced celery
4.    2 teaspoons Italian seasoning
5.    Coarse salt and ground pepper
6.    3 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
7.    1 (28 ounce) can diced tomatoes, with juice
8.    1 tablespoon tomato paste
9.    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)

Cooking Directions
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.

4.    Pour remaining soup in small batches into bowl of a food processor; carefully puree until smooth, and return to saucepan. Stir in cream; season with salt and pepper. Garnish with the reserved mushrooms, and serve hot.

Tags: bring mixture to a boil, chopped onions or thinly sliced leeks, Coarse salt and ground pepper, diced tomatoes, lima beans, olive oil, peas, potatoes, resh or frozen vegetables, Season with salt and pepper, Vegetable Soup

Category: Soups