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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A hearty vegetable soup made with beef broth to give it extra oomph. You can substitute chicken or vegetable broth for the beef broth if desired. Serve with thick slices of grainy bread for an easy and satisfying meal. Ingredients:
10 cups beef broth |
1 (15 ounce) can tomato sauce |
1 (14.5 ounce) can diced tomatoes |
1 1/2 cups diced carrots |
1 1/2 cups diced potatoes |
1 cup chopped celery |
1/2 cup chopped onion |
1 cup frozen corn kernels |
1 cup chopped fresh green beans |
1/4 tablespoon ground black pepper |
1/2 teaspoon salt |
1 1/2 cups seashell pasta |
1 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
2. Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
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