Garden Tomato Vegetable Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 combine vegetable stock, tomato puree, and water in a large pot and stir together. leave stove hot enough for mixture to bubble a little.
• 2 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.
• 3 cook frozen corn and carrots in a separate pot; add to mixture when cooked.
• 4 after all vegetables have been chopped/sliced, add to mixture.
• 5 let soup cook on stove for about 15-20 minutes, until all vegetables have softened and absorbed the mixture. enjoy!