- olive oil - 2 items. spoons
- thinly sliced celery - 1 cup
- chopped onion or thinly sliced leeks - 2 cups
- Italian Seasoning - 2 Teaspoons
- salt and ground pepper - 1 To taste
- chicken broth - 600 milliliters
- tomatoes, sliced - 900 Grams
- tomato paste - 1 st. a spoon
- mixed fresh or frozen vegetables - 8 Cups
Heat the oil in a large saucepan over medium heat. Add onions or leeks, celery and Italian seasoning, season with salt and pepper. Cook, stirring frequently, until the onion is clear, from 5 to 8 minutes. Add broth, tomatoes, tomato paste and 3 cups of water, bring the mixture to a boil. Reduce the heat and cook for 20 minutes. Add the vegetables in a saucepan and bring to a boil. Cook until the vegetables are soft, from 20 to 25 minutes. Season with salt and pepper to taste. Allow to cool.
Servings: 8