Tomato Soup Iii

Name: Tomato Soup Iii
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

17 ingredients

3 steps

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

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.
2

Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
3

Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.