2 tbsp Olive oil
2 cups Onions, chopped or thinly sliced leeks (whites only)
1 cup Celery, thinly sliced
2 tbsp Italian seasoning
3 cups Chicken or vegetable stock
2 cups Chopped fresh tomatoes with juice
1 tbsp Tomato paste
8 cups Mixed fresh vegetables, such as corn, carrots, green beans, peas, potatoes, and squash
Sea salt and ground pepper
1. Heat oil in a large stockpot over medium heat. Add onions or leeks and celery; season with salt and pepper. Cook until onions are translucent, stirring frequently 5 to 8 minutes.
2. Add broth, tomatoes and their juice, tomato paste, 3 cups water and Italian seasoning; bring mixture to a boil. Reduce heat to a simmer and cook uncovered, 20 minutes.
3. Add vegetables to pot and bring to a boil. Reduce heat to a simmer and cook, uncovered until vegetables are tender, 20 to 25 minutes. Salt and pepper the soup to taste. Let cool before storing.
This basic soup can be made with any combination of fresh vegetables, so it will taste a little different each time. The recipe can easily be doubled or even tripled.
Freeze this thick and chunky soup now and you will have the makings of quick and nutritious meals for months to come.