Recipes

SOUP WEEK: BIG-BATCH VEGETABLE SOUP

When the weather gets cold, dinner should get warm. This week, we'll share recipes for soups perfect for chilly fall evenings. Today's recipe is Martha Stewart's.

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 oz. each) reduced-sodium vegetable or chicken broth

1 can (28 oz.) 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)

For directions on preparing this recipe, follow this link.

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