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Big-Batch Vegetable Soup

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Martha Stewart
Related tags
soups dairy free gluten free vegan vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
145
FAT
13%
CHOL
0%
SOD
30%

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Ingredients for 8 servings

2 tablespoons olive oil

2 cups chopped onions or thinly sliced leeks (whites only)

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)

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