Ingredients:2 T. extra virgin olive oil
2 c. chopped onions
1 c. thinly sliced celery
2 t. Italian seasoning
3 (14 1/2 oz) cans chicken broth [I use 5 1/2 c. water and 5 t. Better Than Bouillon chicken base]
1 can diced tomatoes
2 T. tomato paste
8 c. vegetables (carrots, corn, green beans, peas, potatoes, lima beans, zucchini, squash)
Directions:
1. Cook onions and celery in oil with seasoning until onions are translucent (medium heat about 5-8 minutes)
2. Add broth, tomatoes (in juice), paste, and 3 cups water. Bring to boil. Reduce heat to simmer and cook uncovered 20 minutes.
3. Add veggies. Simmer uncovered until tender, about 20 minutes.
4. Season with salt and pepper.
*I used the following vegetables for my "8 cups"--3 medium-sized carrots, 2 zucchini, 2 squash, 1 cup corn, 1 drained can of green beans. I also happened to have a piece of leftover chicken, so I shredded the meat and threw that in too!
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