Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 onion, cut up; 4 zucchini, sliced; 4 carrots, peeled and sliced; 4 stalks celery, sliced; fresh parsley, chopped; 1 large can tomatoes, cut up (juice and all); 1 c. uncooked small pasta shells; 4 cans chicken broth; 1 large can tomato puree; 1 tsp. Italian seasoning; 1 bay leaf; 1/2 tsp. garlic powder; salt and pepper to taste; water to cover 2 inches over

14 ingredients

8 steps

Ingredients

1 onion, cut up
4 zucchini, sliced
4 carrots, peeled and sliced
4 stalks celery, sliced
fresh parsley, chopped
1 large can tomatoes, cut up (juice and all)
1 c. uncooked small pasta shells
4 cans chicken broth
1 large can tomato puree
1 tsp. Italian seasoning
1 bay leaf
1/2 tsp. garlic powder
salt and pepper to taste
water to cover 2 inches over

Directions

1

Put all ingredients in large pot and bring to boil.
2

Lower heat and continue cooking until pasta shells are tender, stirring occasionally to keep from sticking to bottom of pot.
3

Remove bay leaf; fill blender with cooked soup once and puree; add back to soup.
4

Serve with Parmesan cheese on top.
5

Very filling.
6

Great for diets.
7

Can leave out pasta.
8

(If leaving out pasta, cook until carrots are tender.)