Jen's Vegetable Soup

Background

I made this soup back when I was living at home (1987). We had a lot of vegetables in the refrigerator that would go bad in a few days, so I decided to just chop them up and toss them in some chicken broth. This is great for cold days.

Recipe

1 HUGE can uncondensed chicken broth (Price Club size)
3 large potatoes, peeled and diced
3 large carrots, peeled and diced
3 large stalks celery, diced
2 medium zucchini, diced
1 large onion, minced
6 cloves garlic, minced
1 large can corn, drained and rinsed
2 large cans stewed tomatoes w/ juice, diced
1/2 frozen pkg peas
1/2 frozen pkg green beans
1/2 frozen pkg lima beans
1 tbsp italian seasonings

You need a REALLY big pot for this. Bring broth to a boil in large pot. Add garlic, onions and tomatoes (plus juice). Let return to boil. Add ALL vegetables. When soup returns to a boil, reduce heat and let simmer for at least an hour. Keep the pot partially covered.

Notes

I prefer to drain AND rinse canned vegetables to reduce sodium. I would suggest keeping the skins on the carrots and potatoes for nutrients, but some of these absorb pesticides, etc. so I peel them to be safe.