This hearty tomato soup has chunks of vegetables and pasta. help in the same way as a grilled cheese sandwich. Just right for a Cool weather lunch or supper.
The ingredient of Tomato Soup III
- 1 (28 ounce) can tomato sauce
- 5 cups water
- 3 cubes vegetable bouillon
- 1 bay leaf
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1u2009u00bd teaspoons dried parsley
- 1u2009u00bd teaspoons sugar
- 1 teaspoon salt
- u00bc teaspoon pepper
- u215b teaspoon hot red pepper sauce
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 small zucchini, chopped
- 1 cup frozen corn
- u00bd cup uncooked ditalini pasta
The instruction how to make Tomato Soup III
- In a large pot, fusion 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, shorten heat to low, and simmer at least 30 minutes.
- disturb in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
- demonstrate ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
Nutritions of Tomato Soup III
calories: 77.5 caloriescarbohydrateContent: 16.9 g
cholesterolContent:
fatContent: 0.5 g
fiberContent: 2.7 g
proteinContent: 3.3 g
saturatedFatContent: 0.1 g
servingSize:
sodiumContent: 824.6 mg
sugarContent: 5.8 g
transFatContent:
unsaturatedFatContent: