VEGETABLE BEEF SOUP MARTHA STEWART RECIPES

Name: Everyday Vegetable Soup
Prep time: 15 min
Total time: 1 h 15 min
Ingredients: 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)

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Provided by Martha Stewart

Categories Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 9

Ingredients

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)

Steps:

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.
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.

Nutrition Facts : Calories 176 g, FatContent 4 g, FiberContent 5 g, ProteinContent 7 g

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