Loaded veggie soup

• 2 can diced tomatoes (I used the blue menu no salt added)
• 1800 ml broth (I used chicken, but you could use anything)
• 4 cup shredded cabbage
• 1/2 yellow pepper diced
• 1/2 red pepper diced
• 5 stalks of celery
• 1 large onion diced
• 4 carrots
• 1 zucchini
• 1 crown of broccoli
• 1 tbsp Italian seasoning
• 3 clove garlic minced
• 1 tsp olive oil

1. In large pot add stock and one can of tomatoes, use immersion blender to blend.
2. In a pan over med heat add olive oil and garlic.
3. Heat for about 1 minute then add onion,celery and carrots.
4. As the pan is doing its thing, add all other vegetables and Italian spice to the pot.
5. Also add the second can of tomatoes.
6. Bring to a simmer and add onions,celery,carrots and garlic.
7. Let simmer till all veggies are cooked.
8. About 30 min.
9. You can add any spice you like.
10. I rarely cook with salt and was trying to keep this as pure as possible.
11. This makes a ton of soup so depending what you are using it for freezing is always an option.
12. Which is what I did.
13. I eat this through out the week so I just freeze about half then I only make it every two weeks.

tomatoes, chicken, cabbage, yellow pepper, red pepper, stalks of celery, onion, carrots, zucchini, crown of broccoli, italian seasoning, garlic, olive oil

Taken from cookpad.com/us/recipes/359876-loaded-veggie-soup (may not work)