Big Batch Vegetable Soup

• 2 tablespoons olive oil
• 2 cups onions, chopped (whites only) or 2 cups leeks, thinly sliced (whites only)
• 1 cup celery, thinly sliced
• 2 teaspoons italian seasoning
• coarse salt and pepper
• 3 (14 1/2 ounce) cans reduced-sodium vegetable broth or (14 1/2 ounce) cans chicken broth
• 1 (28 ounce) can diced tomatoes, with juice
• 1 tablespoon tomato paste
• 8 cups mixed assorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)

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, 5-8 minutes.
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.
3. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.

olive oil, onions, celery, italian seasoning, salt, vegetable broth, tomatoes, tomato paste, fresh vegetables

Taken from www.food.com/recipe/big-batch-vegetable-soup-401149 (may not work)