Veggie Soup

From: Fresh from the Farm Stand

Ingredients:

• 1/4 Cup Olive Oil
• 1 Bunch Celery, Chopped
• 2 Onions, Peeled and Chopped
• 3 Carrots, Peeled and Chopped
• 12 Cups Low-Sodium Chicken Broth
• 1 Bulb Garlic, Peeled and Coarsely Chopped
  

• 4 Potatoes, Peeled and Chopped
• 1 Head Cabbage, Chopped
• 2 15Ounce Cans White Kidney Beans, Drained and Rinsed
• 2 14 1/2Ounce Cans Diced Tomatoes with Basil, Garlic and Oregano
• Salt and Pepper to Taste
  

Directions:

• In a large soup pot over medium heat, heat oil. Add celery, onions and carrots; saute until onions are soft, 8-10 minutes.
• Stir in remaining ingredients; bring to a boil. Reduce heat to low; cover and simmer for and hour, or until vegetables are soft.