Everyday Vegetable Soup

This is the best vegetable soup I've ever made! It made about 6 large portions! I used small potatoes, carrots, celery, mushrooms, green beans, and zucchini. The prep took a lot longer than 15 minutes (preparing all of the veggies) but it was well worth it!

INGREDIENTS

• 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 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)
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DIRECTIONS

1. STEP 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.

   IN THIS STEP:

    
   • How to Wash Leeks

2. STEP 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.

   IN THIS STEP:

    
   • How to Dice

3. STEP 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.

http://www.marthastewart.com/318100/big-batch-vegetable-soup