Meatless Friday: Easy Vegetable Soup

Children's book author Nancy Carabio Belanger says: "I love this soup because you can use whatever veggies you have in the freezer, fridge, or cupboard."

Easy Vegetable Soup

2 T olive oil
2 cups chopped onions
1 cup chopped celery
2 teaspoons Italian seasoning or oregano
coarse salt and ground pepper
3 cans (14 1⁄2 ounces) vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen veggies; whatever you have on hand! Be sure to cut larger veggies into smaller pieces. I also throw in some diced potatoes.

Heat oil in large soup pot over medium heat. Add onions, celery, and Italian seasoning. Season with salt and pepper. Cook, stirring frequently, until onions are translucent, about 8 minutes or so.

Add broth, tomatoes and juice, tomato paste, and 3 cups of water to pot; bring mixture to a boil. Reduce heat to a simmer and cook uncovered, about 20 minutes or so.

Add veggies to pot and return to a simmer. Cook, uncovered, about an hour or more.

Season with salt and pepper.

Modified from Martha Stewart Everyday Food.

image credit

Nancy Carabio Belanger is a wife, mother, and author of Olivia and the Little Way and its pro-life sequel, Olivia's Gift. Both books are part of the curricula of Catholic schools, CCD programs, and home schools across the country. Nancy is also a freelance writer and copy editor. She writes about her dear friend St. Therese of Lisieux on her blog. Nancy can be reached via email or through the publisher's website. She is currently working on another novel for children, to be released later this year.