Easy Vegetable Soup
Happy Soup Wednesday! The weather has gone from unseasonably warm to very chilly, so eating soup finally feels appropriate. It's also hard not to love a recipe that makes 12+ servings. We've been eating this for lunch all week and will probably still be eating it well into next week.
Recipe slightly adapted from Pasta Shoppe.
-2 28 oz. cans of Italian whole tomatoes, undrained, but dice the tomatoes
-1 bag frozen vegetable medly
-1 bag frozen Italian vegetables
-1/2 bag of frozen corn (12 oz. bag)
-1/2 bag frozen peas (12 oz. bag)
-1 can Rotel tomatoes (any variety)
-1 can cannellini beans, drained and rinsed
-3 cups vegetable broth
-Water, to fill the rest of the pot
-1 tablespoon onion salt
-1/2 teaspoon red pepper flakes
-2 teaspoons garlic powder
Combine all frozen vegetables in 8 quart stock pot and add the canned beans and Rotel tomatoes
Dice the Italian tomatoes and add the entire 2 cans of tomatoes with juice. Add the vegetable broth to the pot, then fill the pot with water until the liquid is just above the vegetable line.
Over medium-high heat, bring soup to a boil, season, and then reduce to a simmer for 30 minutes.
Adjust the seasoning if desired and serve with any toppings you'd like to add.