Hearty Vegetable Soup
By rossboys
Cooks.com recipe
This is a low cholesterol and no concentrated sugars soup -- Heart Healthy!
Ingredients
- 1 (14oz) can vegetable stock
- 1 (29oz) can tomato puree
- 1 (6oz) can tomato paste
- 8 cups water
- 1 lg carrot, medium diced
- 2 stalks celery, medium dice
- 2 redskin potatoes, medium dice
- 1-1/2 cups broccoli crowns
- 8 button mushrooms, diced
- 1 Tbsp black mustard seeds
- 4 pinches ground black mustard
- 2 tsp fine sea salt
- 1 tsp garlic powder
- 2 Tbsp onion powder
- 1-1/2 Tbsp ground coriander
- 3 Tbsp chopped parsley
- 2 Tbsp dried thyme leaves
- 3 Tbsp dried basil leaves
- 3 Tbsp dried oregano
- 4 dashes ground black pepper
- 6 handfuls pasta of choice (rotini, fusilli, ziti, noodles)
Details
Servings 1
Preparation
Step 1
In a large saucepan or stockpot, add vegetable stock and water and bring to a boil. Add diced carrots (hard vegetables) and full-boil for 5 minutes. Stir in tomato puree and paste. Allowing to roiling boil for another 5 minutes.
Add all other fresh vegetables and simmer, covered, for 5 min. Then add the herbs & spices, stirring them in.
Simmer this for 30 minutes, partially covered. Stir in the pasta and simmer, partially covered, for another 10 min.
Test the softness of the carrots -- if they still have just a little crunch, the soup is done. Add more simmer time if not.
Allow the soup to cool before serving. Serve warm.
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