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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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My children especially liked a canned tomato soup with vegetables. So I decided to make a homemade version. It's a favorite at our house. Ingredients:
20 ounces tomato sauce |
5 cups water |
3 bouillon cubes |
1 small onion, chopped |
2 cloves garlic, minced |
1 small bay leaf |
1 teaspoon italian seasoning |
1 1/2 teaspoons dried parsley |
1 1/2 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon pepper |
1 dash tabasco sauce |
1 -2 stalk celery, chopped |
1 -2 carrot, chopped |
1 small zucchini, chopped |
5 ounces frozen corn |
1/2 cup ditalini |
Directions:
1. Combine first 12 ingredients in a Dutch oven.
2. Bring to a boil; cover and simmer 30 minutes.
3. Add celery, carrots, zucchini and corn; simmer until just tender.
4. Add ditalini; simmer 10-15 minutes, until pasta is desired tenderness.
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