2 tbsp olive oil
2 cups chopped onions
1 cup thinly sliced carrots
2 tsp Italian seasoning
Salt and ground pepper, to taste
3 (14.5 oz) cans reduced-sodium vegetable or chicken broth
1 (28 oz) can diced tomatoes, with juice
1 tbsp 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)
Thursday, April 17, 2008
Big Batch Vegetable Soup
This is a yummy soup recipe that I found online.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment