Serves 4 * Prep Time: 20 minutes * Cooking Time: 20 minutes
GARDEN TOMATO VEGETABLE SOUP
It is winter here in Pennsylvania, and that means it is COLD out side. The is a bite in the air, and some days, you can feel it down in your bones. I ask myself, what can I create that is easy to make, warm in the belly, and that the family will eat? (always my dilemma) Those are days that only a hot, chunky, satisfying soup or stew will do.
Tomato Vegetable Soup is quick, economical, tastes great and healthy. It is guaranteed to warm you and your family from the inside out! As a bonus, you can tell Grandma you ate your vegetables today! 😉
Easy Tomato Vegetable Soup
* I added a couple time saving tips that will not affect the flavor, if time is short.
1 cup pasta, (I used brown rice macaroni, but you can use any pasta)
2 Tblsp Olive Oil
2 cloves garlic, chopped coarsely
1/2 red or white onion coarsely chopped
1 small fresh green pepper coarsely chopped
1 large carrot, sliced in coins or 1/2 inch dice
1/4 cup fresh fennel bulb, coarsely chopped
3 cups fresh pureed tomatoes (*OR use V-8 juice or tomato juice)
2 cups chicken stock (*OR if time is short use water)
1 Zucchini, 1/2 inch dice
1 tsp salt
Ground black pepper (5 turns of the pepper mill)
1 tsp sugar
- Cook pasta according to package directions, wash the pasta, cool and set the pasta aside.
- When you start cooking the pasta, place a 4-6 quart stock pot on medium flame and immediately add the olive oil.
- Add the garlic, onion, fresh pepper, carrot and fennel and stir; do not burn or try to get color on the vegetable; just get them hot. This takes about 5 minutes.
- Add the zucchini, chicken stock, tomato puree, salt, ground pepper and sugar and turn the flame to high heat.
- Bring the soup to a boil and cook on a boil for 10 minutes.
- Add the cooked pasta, bring to the boil. Soup is ready to serve.
Cheers, and Happy Eating!