Here are the ingredients:

Heat olive oil in a large soup pot and add the onions, celery, Italian seasoning, and add salt and pepper.

Cook until the onions become translucent; around 5-8 minutes.

Add the broth, tomatoes and their juice, tomato paste, and three cups of water.  Bring to a boil.  Then reduce the pot to a simmer for 20 minutes.

Measure out 8 cups of veggies (fresh or frozen).  Used fresh potatoes, carrots, mushrooms, green beans, and frozen peas and corn.

Add them to your soup and return it to a simmer.

Cook uncovered for 20-25 minutes until the vegetables are tender.  Season with salt and pepper to taste and serve.

We had Krusteaz Honey Cornbread Muffins with ours (yum!)

Ingredients:

2 tablespoons olive oil
2 cups chopped onions
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)

Instructions:

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

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.

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.

I served mine with Krusteaz Honey Cornbread Muffins (a favorite in our house).  Click the link for the recipe:)

#choosejoy

Recipe adapted from Martha Stewart