• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tomato Soup III

  • 8servings
  • 10minutes
  • 81calories

Add to MenuAdd to Calendar

Source: allrecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (28 ounce) can tomato sauce

  2. 5 cups water

  3. 3 cubes vegetable bouillon

  4. 1 bay leaf

  5. 1 small onion, chopped

  6. 2 cloves garlic, minced

  7. 1 teaspoon Italian seasoning

  8. 1 1/2 teaspoons dried parsley

  9. 1 1/2 teaspoons sugar

  10. 1 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1/8 teaspoon hot red pepper sauce

  13. 2 stalks celery, sliced

  14. 2 carrots, peeled and sliced

  15. 1 small zucchini, chopped

  16. 1 cup frozen corn

  17. 1/2 cup uncooked ditalini pasta

Instructions Jump to Ingredients ↑

  1. In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.

  2. Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.

  3. Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback