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.