Does this soup look safe the only thing I can find would be some of the veggies.
Big-batch vegetable soup (Martha Stewart Everyday Foods)
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
2 tablespoons olive oil
2 cups chopped onions or thinly sliced leek (white only)
1 cup thinly sliced celery
2 teaspoon Italian seasoning
coarse salt and ground pepper
3 cans (14.5 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetable, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)
1 Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
2 Add broth, tomatoes and their juice, tomato paste, and 3 cups of water to pot; bring mixture to a boil. Reduce hear to a simmer, and cook, uncovered, 20 minutes.
3 Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Per serving: 176 calories; 4.1 grams fat; 7.3 grams protein; 30.3 gram carbohydrates; 5.4 grams fiber