Tomato Soup III Recipe

Ingredients
<br>- 1 (28 ounce) can tomato sauce
<br>- 5 cups water
<br>- 3 cubes vegetable bouillon
<br>- 1 bay leaf
<br>- 1 small onion, chopped
<br>- 2 cloves garlic, minced
<br>- 1 teaspoon Italian seasoning
<br>- 1 1/2 teaspoons dried parsley
<br>- 1 1/2 teaspoons sugar
<br>- 1 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 1/8 teaspoon hot red pepper sauce
<br>- 2 stalks celery, sliced
<br>- 2 carrots, peeled and sliced
<br>- 1 small zucchini, chopped
<br>- 1 cup frozen corn
<br>- 1/2 cup uncooked ditalini pasta
<br><p></p>Directions
<br>step 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.
<br>step 2: Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
<br>step 3: Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
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Ingredients
- 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
- 1 1/2 teaspoons dried parsley
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon hot red pepper sauce
- 2 stalks celery, sliced
- 2 carrots, peeled and sliced
- 1 small zucchini, chopped
- 1 cup frozen corn
- 1/2 cup uncooked ditalini pasta

Directions
step 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.
step 2: Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
step 3: Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

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