Vegetable Tomato Soup

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.