This recipe is one of my favorite winter soups – so much so that I often double it and freeze. I will partially puree with an immersion blender for a thicker soup or leave it as is for full vegetables.
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 (14.5 ounce) cans reduced-sodium vegetable or chicken broth
1 (28 ounce) can diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh vegetables, such as Squash, carrots, corn, green beans, lima beans, peas, potatoes and zucchini (cut larger vegetables into smaller pieces)
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.
Add broth, tomatoes and their juice, tomato paste and 3 cups of water; bring mixture to a boil. Reduce heat to a simmer and cook uncovered 20 minutes.
Add vegetables and return to a simmer. Cook uncovered until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired.