TOMATO VEGETABLE SOUP

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Tomato Vegetable Soup image

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!

Provided by Shakespearette

Categories     Potato

Time 50m

Yield 16 cups, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Saute onions with olive oil, salt, and pepper until translucent.
  • Set aside.
  • Dice potatoes, carrots, and celery.
  • Set aside.
  • In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
  • Add vegetables and stewed tomatoes.
  • Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8

*** Explore more Tomato Vegetable Soup Recipes »

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