1 bag frozen baby limas
1 bag frozen white shoepeg corn
1 bag frozen crinkle cut carrots
4 - 5 potatoes, peeled and diced
large onion, peeled and chopped
1 large can tomato juice
7 cups vegetable broth
1 stalk celery, chopped
3 tablespoon olive oil
thyme, sage, rosemary, black pepper, salt, sugar, cider vinegar to taste
In a LARGE pot, mix tomato juice and broth. Bring to a simmer. Once simmering, add limas, corn, and carrots. Allow to simmer covered for an hour. Stir occasionally.
In a pan, saute onions, potates, and celery in olive oil over medium heat for about 8 minutes. Add to soup. Continue simmering (still covered) for another hour. Stir occasionally.
Taste soup. Add in spices based upon that tasting, and allow to simmer for one more hour(yep, still covered). Stir occasionally.
Serving idea: eat for dinner Sunday night, and store the rest in serving size containers. Take it for lunch this week!