Garden Tomato Vegetable Soup

Name: Garden Tomato Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8-11 serving(s)
Ingredients: 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

(12)

Recipe by s. anne

I wanted to create a great vegetable soup that I could make at home. I love Panera Bread's 'Garden Vegetable', so I decided to use that as inspiration for my own recipe and it turned out even better!

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READY IN: 35mins

SERVES: 8-11

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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!

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