Julie's Vegetable Soup

• 2 tablespoons olive oil
• 2 -3 tablespoons minced garlic
• 1 tablespoon balsamic vinegar
• 1 large onion, chopped
• 1 lb carrot, peeled and sliced
• 1 lb celery, chopped
• 1 quart vegetable broth
• 32 ounces chicken broth, veg broth for veg option (use water (or more)
• 32 ounces organic crushed tomatoes
• 12 lb pasta (any kind)
• 1 teaspoon spike sodium-free seasoning
• 1 teaspoon coarse salt
• 12 teaspoon coarse salt
• 1 teaspoon coarse pepper
• 1 teaspoon dried basil
• 5 medium red potatoes, cut into 1 . 5-inch chunks
• 2 cups frozen corn
• 1 (15 ounce) can black beans, undrained

1. heat the oil on medium high.
2. add garlic
3. saute 2 minutes.
4. add vinegar, onion, celery, carrot and 1/2 t coarse salt.
5. saute until onions start to get clear and celery is fragrant (add a little broth if needed).
6. add remaining ingredients and cook on medium until potatoes are tender (about 25 minutes.

olive oil, garlic, balsamic vinegar, onion, carrot, celery, vegetable broth, chicken broth, tomatoes, pasta, seasoning, coarse salt, coarse salt, coarse pepper, basil, red potatoes, frozen corn, black beans

Taken from www.food.com/recipe/julies-vegetable-soup-244454 (may not work)