Caramelized Onion Vegetable Soup

 Caramelized Onion Vegetable Soup

2 T. olive oil

1 very large or 2 medium onions

2 tsp. salt

4 cloves garlic

8 c. vegetable stock

1 (15 oz.) can diced tomatoes

1 (15.5 oz.) can great northern beans

2 large russet potatoes

3 carrots

2 stalks celery

2 c. fresh green beans

1 1/2 T. dried Italian seasoning

1/2 tsp. black pepper

1 c. frozen peas

Cut the onion in half, peel then cut into slices.  Heat the olive oil in a large stock pot over medium-high heat.  Add the onions and 1/2 tsp. salt.  Cook for 2 minutes then reduce the heat to medium low and continues cooking for 20-30 minutes until very soft and light brown in color.

Peel the garlic cloves and mince.  Set aside.  Drain and rinse the great northern beans and set aside.  Peel the potatoes and carrots and cut into 1-inch pieces.  Clean the celery and cut into 1/2 inch slices.  Cut the ends of the green beans and cut into 1-inch pieces.  Set all the cut vegetables aside.

After the onions have caramelized, add the minced garlic and cook for 2 minutes.  Pour the vegetable stock into the pot slowly and stir to get any brown bits off the bottom of the pot.  Stir in the tomatoes, the rinsed great northern beans, the potatoes, carrots, celery and green beans.  Add the Italian seasoning and the black pepper and the remaining 1 1/2 tsp. salt.  Bring the mixture to a slow boil the reduce to a simmer.  Allow to simmer uncovered for 25-30 minutes.  Add the frozen peas and continue cooking for another 15 minutes.

Taste test to make sure the vegetables are all cooked and adjust salt and pepper if needed.  

Ladle into bowls and serve.