Vegetable Soup

Warm soup & crusty bread... lunch or dinner is served! Nothing hits the spot like soup on a cold day. I found this recipe from Everyday Food, and like that you can use whatever vegetables you have on hand or that are in season. I used a mixture of fresh (zucchini, potatoes) and frozen (carrots, green beans, corn, peas). Excellent seved with a loaf of crusty bread and chocolate chip cookies!

Ingredients:
2 Tbsp Olive Oil
2 cups Onions - chopped
1 cup Celery - sliced
2 tsp Italian Seasoning
Salt
Black Pepper
32oz Vegetable Broth
28oz Diced Tomatoes
3 cups Water
1 Tbsp Tomato Paste
8 cups fresh or frozen Veggies

Directions:
Heat oil over medium heat. Add onions, celery and spices. Stir and cook until onions are translucent - about 5 minutes.
Add broth, tomatoes, paste, water and bring to a boil. Reduce heat and simmer uncovered 20 minutes.
Add veggies and return to a simmer until vegetanbles are tender - about 25 minutes.
Enjoy!