Tomato Vegetable Soup

• 1 yellow onion
• 1 12 teaspoons salt
• 1 12 teaspoons pepper
• 2 tablespoons olive oil
• 2 cups of diced golden potatoes
• 2 cups of diced carrots
• 2 cups frozen corn
• 2 cups frozen black-eyed peas
• 1 (14 ounce) can kidney beans
• 1 12 cups celery
• 8 cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 (14 1/2 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste

1. Dice onions.
2. Saute onions in pan with olive oil, salt, and pepper until translucent.
3. Set aside.
4. Dice potatoes, celery, and carrots.
5. Set aside.
6. Bring chicken broth and crushed tomatoes to a simmer.
7. Add tomato paste, whisk until smooth.
8. Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
9. Cook on low for 30 minutes, or until carrots and potatoes are soft.
10. Serve.

yellow onion, salt, pepper, olive oil, golden potatoes, carrots, frozen corn, frozen blackeyed, kidney beans, celery, chicken broth, tomatoes, tomatoes, tomato paste

Taken from www.food.com/recipe/tomato-vegetable-soup-350915 (may not work)