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Michael’s Kitchen Sink Vegetable Soup

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped carrots

1 can (28 ounces) crushed tomatoes or tomato puree

4-5 cups chicken or vegetable broth, or water

1 can (15 ounces) cannellini (white kidney beans), undrained

1 can (15 ounces) corn, undrained

6-8 cups of various cut vegetables: broccoli flowerets, cauliflower, asparagus, string beans, celery

2 teaspoons basil leaves, crushed or oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt 

In a large soup pot, heat olive oil until hot.  Add onion and carrots.  Saute for 3 minutes.  Stir in tomatoes or puree, broth, cannellini beans with liquid, corn with liquid, vegetables and seasonings.  Bring to a boil.  Reduce heat and simmer covered for 45 minutes, stirring every 15 minutes until done.

Serve with parmesan cheese if desired.

This soup freezes well.  Enjoy!