Vegetable Soup

Ingredients 
2 tablespoons olive oil

1 medium yellow onion, chopped

3 carrots, chopped

2 celery ribs, chopped

5 cloves garlic, minced

1 red bell pepper, chopped

1 medium zucchini, chopped

6 gold potatoes, chopped (about 2 cups)

6 cups vegetable broth (I usually use homemade but if you buy it by the quart just use 8 cups total)

1 (28 oz) can diced tomatoes (or crushed)

2 bay leaves

1 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups frozen green beans

1 cup frozen corn

1 cup frozen peas

Instructions

1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.

2. Add the vegetable broth, tomatoes, bay leaves, poultry seasoning, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.

3. Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.

4. Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.

Makes 10 servings.

Notes:

-       Another recipe that freezes great.