Easy Vegetable Soup

Ingredients

• 2 tbsp olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• 2 tsp dried Italian seasoning
• salt and ground pepper
• 6 cups chicken stock (or whatever stock you like)
• 1 can (28 oz) diced tomatoes, with juice
• 1 tbsp tomato paste
• 8 cups mixed vegetables (fresh or frozen) Example: carrots, corn, cauliflower, green beans, peas, and zucchini (cut larger vegetables into smaller pieces)
• Fresh chopped parsley for garnish

Instructions

Heat the olive oil in a large stockpot over medium heat. Add onions, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until the onions are translucent (about 5 to 8 minutes).

Add stock, 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, for about 20 minutes.

Add your choice of chopped vegetables to the pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired.

Eat steaming hot with homemade olive bread rolls.

Let cool before storing.