Tomato Vegetable Soup - cooking recipe

Ingredients

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Preparation

Saute onions with olive oil, salt, and pepper until translucent.
Set aside.
Dice potatoes, carrots, and celery.
Set aside.
In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
Add vegetables and stewed tomatoes.
Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.