Totally Vegetable Soup

Ingredients

V8 Soup, Vegetable Broth, Tomatoes, Celery, Onions, Potatoes, Peas, Carrots, Canola oil, salt

Directions:

2 tablespoons canola oil in 8 qt stock pot over medium high heat.
Add:
1 whole head of celery including leaves, chopped
1 medium onion, chopped
Add 1 tsp of salt and saute until soft (about 10 mins).
Add:
48 oz can V8 soup
32 oz box low sodium Vegetable broth
28 oz can Whole peeled tomatoes (crush tomatoes with hands and leave some chunks –San Marzano is best)
Bring all to a good boil over medium high heat (10+ mins). Add salt to taste.
Add:
2 medium/large baking potatoes: peel and cut into bite size cubes
Continue to cook on medium (bubbling around edges) for another 20 mins.
Add:
24 oz bag of frozen peas and carrots (thawed saves time).
Continue cooking on a high simmer until all vegetables are tender. Additional seasoning to taste if necessary.
Soup is good when simmering for an hour and even better the next day.
Freezes well and works good with additional vegetables.