Heartwarming Vegetable Soup

Well now we are past the holidays and looking beyond these next few months of cold, for that warm weather this Spring. But for now... its just plain cold! Here is an old favorite for those cold to the bone days.

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)

Directions

1. 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 (or see through), 5 to 8 minutes.
2. 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.
3. 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.

Serve this soup with grilled cheese or lightly buttered toast and a glass of milk. Enjoy!

Christy Redmond, Nutritionist Senior