Garden Tomato Vegetable Soup

By CorbettCook

Nutrition Facts
Serving Size 1 (261g)

Calories 101
Calories from Fat 21 (21%)
Amount Per Serving %DV
Total Fat 2.4g 3%
Saturated Fat 0.4g 1%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 221mg 9%
Potassium 532mg 15%
Total Carbohydrate 19.5g 6%
Dietary Fiber 3.8g 15%
Sugars 7.3g
Protein 3.0g 5%

Ingredients

• Options:
• 5 cups vegetable stock
• 1 cup tomato puree
• 2/3 cup water
• 1/3 cup small semolina pasta
• 1 (14 ounce) can diced tomatoes
• 1 1/2 cups frozen sweet whole kernel corn
• 1 1/2 cups crinkle cut frozen carrots
• 5 stalks celery hearts, chopped
• 1 sliced red bell pepper
• 1 small zucchini, thinly sliced
• 1 tablespoon garlic salt
• 1 tablespoon extra virgin olive oil
• 1 small yellow onion, finely chopped
• For a slight variation, use diced fresh carrots instead of frozen, and about 1 cup of barley instead of semolina. Add any kind of fresh or frozen vegetables on hand. Peas and green beans work well.

Details

Servings 8

Preparation

Step 1

Combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.

Once tomato mixture has had a chance to heat, add pasta and can of diced tomatoes (along with the juice in the can). add olive oil and garlic salt.

Cook frozen corn and carrots in a separate pot; add to mixture when cooked.

After all vegetables have been chopped/sliced, add to mixture.

Let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!