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 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
-
1 1/2 cups frozen sweet whole kernel corn
Instructions
- 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!