Tomato Vegetable Soup

What's better on a lazy cold day than a nice, brothy tomato soup full of veggies?

Tomato Vegetable Soup
How I Did It: 

32 oz san marzano whole peeled tomato

32 oz low sodium vegetable broth

1 celery stalk, chopped

6 carrots, chopped

32 oz diced san marzano tomatoes
3 tsp oregano
3 tsp basil
3 tsp parsley

1 summer squash, chopped
1 zuchinni, chopped

2 green peppers, chopped
40 oz green pigeon pea beans

1 bunch kale, de-steamed and ripped

1. In a large pot empty the San Marzano tomatoes. Using your (washed) hands, squeeze the tomatoes until only bite sizes chunks remain. If you really don't want to use your hands you can use wooden spoon - just stir vigorously, mashing the tomatoes against the side of the pot. Add broth and let come to a boil. 

3. Stir in celery, carrots, diced tomatoes and half of each of the spices. Cover and let cook for about 15 minutes and then add in summer squash, zuchinni, peppers, pigeon peas, and remaining spices. Cook for another 15 - 30 minutes (depending how soften you want your veggies), stirring occasionally. 

4. Stir in kale well and let it cook down. You can keep cooking it if you still want your veggies softer or serve immediately. Once cooled, store leftovers in the fridge for up to a week.