Hearty Vegetable Soup - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion, chopped small
3 large garlic cloves, chopped small
2 cups canned crushed tomatoes, with juice
4 cups vegetable broth
1 large yukon gold potato, peeled and cubed 3/8 inch
2 medium carrots, scrubbed and sliced 1/8-inch thick
1/2 cup cauliflower floret
2 large celery ribs, chopped
6 cups water
4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
1 small sweet red pepper, seeded and diced
1 cup frozen baby peas
2 tablespoons dried dill weed
3/4 teaspoon seasoning salt
1/2 teaspoon black pepper, freshly ground

Preparation

In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
Add onions and saute until translucent, about 5 minutes.
Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
Adjust seasonings to taste.
Serve soup hot.
Refrigerate any unused portions.