Tomato Vegetable Soup

• 1 1/2 cups of diced yellow onions
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons olive oil
• 2 cups of diced potatoes
• 2 cups of diced carrots
• 1 1/2 cups celery
• 2 cups kidney beans
• 2 cups black-eyed peas
• 2 1/2 cups corn
• 8 cups chicken broth
• 1 (14 1/2 ounce) can crushed tomatoes
• 1 (12 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste

1. Saute onions with olive oil, salt, and pepper until translucent.
2. Set aside.
3. Dice potatoes, carrots, and celery.
4. Set aside.
5. In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
6. Add vegetables and stewed tomatoes.
7. Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

yellow onions, salt, pepper, olive oil, potatoes, carrots, celery, kidney beans, blackeyed peas, corn, chicken broth, tomatoes, tomatoes, tomato paste

Taken from www.food.com/recipe/tomato-vegetable-soup-350846 (may not work)