Big Batch Vegetable Soup

This is a yummy soup recipe that I found online.

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)

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

Add broth, tomatoes, 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, 20-25 minutes. Season with salt and pepper, as desired.