Big Batch Vegetable Soup

From Martha Stewart:

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time. The recipe can easily be doubled or even tripled.

Ingredients

Serves 8.

* 2 tablespoons olive oil
* 2 cups chopped onions or thinly sliced leeks (whites only)
* 1 cup thinly sliced celery
* 2 teaspoons Italian seasoning
* Coarse salt and ground pepper
* 3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
* 1 can (28 ounces) diced tomatoes, with juice
* 1 tablespoon tomato paste
* 8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)


Directions

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 to 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 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

RESULTS: I love soup, but Chris hates the idea of a liquid meal, so when I make soup it's pretty much just for me. Since I've recently become more or less completely disgusted with canned soup, I've been making more of it for myself and then freezing it into lunch-sized portions to bring to work with me. It's been working out well. Things I like about this soup: you can use whatever's in season and whatever is plentiful, so it's really flexible. Things I didn't like about this soup: It's just really basic. There's nothing special about it. It's a good basic soup, but it is basic.