Sweep-The-Pantry-And-Fridge Vegetable Soup! - cooking recipe

Ingredients

2 leeks, white parts only, trimmed, washed and chopped
1 small yellow onion, chopped
1/2 cup celery, chopped
1 cup baby carrots, chopped
4 tablespoons olive oil
32 ounces carton vegetable broth
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato sauce
1 (14 1/2 ounce) can corn kernels
1 (14 1/2 ounce) can green beans
1 (14 ounce) can small English peas
1 (12 ounce) package morningstar soy crumbles
1 tablespoon italian seasoning (basil, rosemary, thyme, oregano)
garlic salt, black pepper to taste
6 ounces fresh Baby Spinach

Preparation

Heat olive oil and saute' leeks, onion, and celery until soft. Add broth, tomatoes, tomato sauce, and carrots, and simmer until carrots are soft. Add remaining ingredients, with an extra cup of water or vegetable broth if too thick.