Tomato-based vegetable soup with italian inspired seasoning and vegetables
Makes: 12 cups
Ingredients:
300g carrots, peeled and sliced
400g celery, sliced
200g green pepper, coarsely chopped
10 oz mushrooms, quartered
10 oz zucchini diced (~1 medium)
6 oz (~1/2 medium) eggplant
1/2 white onion, coarse chopped
40 oz (2.5 lbs) tomatoes; peeled, seeded and pureed
28 oz (1.75 lbs) crushed tomatoes
8 cloves garlic, minced
2T balsamic vinaigrette
1T dried oregano
1/2 tsp dried rosemary
1/2 tsp rubbed sage
1/2 tsp salt
6 1/2 cup water
Directions
* Chop and prepare ingredients as above
* Combine tomatoes with 6 Cup water, oregano, rosemary and sage in soup pot. Place on medium heat and simmer.
* At same time, heat 2T balsamic vinaigrette in saute pan. Add carrots, garlic, celery, pepper and onion. Saute until tender.
* Add vegetable mix to pot with tomatoes
* Deglaze saute pan with 1/2 cup water. Add remaining vegetables - eggplant, zucchini and mushrooms to pan. Siummer approximately 10 minutes or until tender
* Add vegetables to pot with tomatoes and continue heating to boiling.Once boiling reduce heat and simmer 5-10 minutes. 
