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Hearty Vegetable Soup

By

Cooks.com recipe
This is a low cholesterol and no concentrated sugars soup -- Heart Healthy!

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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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