| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2 32 ounce Chicken Stock Cartons (You are only going to use about 1 & 1/2 cartons) or you can buy 3 (14 ounce cans)
- 1 Medium onion White or Yellow
- 2 tablespoons Italian Seasoning
- salt & pepper to taste
- 3 tablespoons olive oil
- 1 28 ounce can diced tomatoes with juice
- 1 tablespoon tomato paste
- 6 cups fresh, frozen or canned vegetables I used frozen corn, peas, carrots, green beans, lima beans
- 5-6 baby gold potatoes cut into small cubes
- 2 baby zucchini cut into small disk and then cut disk in half
- 1 cup celery thinly sliced
Ingredients
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Instructions
- Heat olive oil over medium-high heat in a large pot or dutch oven. (If you don't have a large pot, split the recipe up into half among 2 pots. )
- Add diced onion, chopped celery and italian seasoning to the heated oil. Cook until onions and celery look translucent.
- Season with a sprinkle of salt and pepper.
- Pour in 1 and 1/2 (32 ounce chicken broth cartons) or your 3- 14 ounce cans into the pot.
- Pour in the 28-ounce can of diced tomatoes with the juice into the pot. Give everything a nice stir. Stir in the tablespoon of tomato paste.
- Add 1 cup of water to the mixture. Bring everything to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
- Pour in all of the frozen, canned or fresh vegatbles into the pot. Give everything another stir. Simmer for another 15-20 minutes or until the potatoes are nice and tender.
- Season with more salt and pepper to taste. Let cool completely before you store it.
- I like to serve mine with sweet yellow cornbread. Enjoy friends!
Recipe Notes
You can freeze this soup in freezer bags or other freezable containers after cooling completely. This makes a quick and delicious weeknight dinner, that you can just thaw and serve in under 20 minutes!
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