This is my favorite soup and I make it all the time to take to work for lunch. I also make this for my friends if they are sick.
Vegetable Tomato Soup
2 Tablespoons Extra Virgin Olive Oil
1 Large Sweet Onion, Diced
4 Stalks Celery, Cut into ¼” slices
2 Cloves Garlic, Minced
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Ground Cumin
1 Pound Carrots, Peeled and cut into¼ “ slices
1 Pound Frozen Corn
1 Pound Frozen “Frenched” Green Beans
6 Cups Beef Broth
1-28 Ounce Can Crushed tomatoes
1-28 Ounce Can Tomato Sauce
Heat a 8-10 quart stock pot over medium high heat, add extra virgin olive oil, onions, garlic, celery, salt pepper, and cumin, cook until onions are translucent, about 5-7 minutes. Add all other ingredients and bring to a boil. Turn heat to low and simmer 30-45 minutes until vegetables are tender. Season with salt and pepper to desired taste. I often add a teaspoon or two of beef demi glace to heighten the complexity and flavor of the soup. If you like a little kick, a small amount of curry powder is also really yummy. Best Served with a grilled cheese sandwich, crackers, or parmesan croutons.