Tomato Soup III Recipe

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Tomato Soup III
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 124.65 Kcal (522 kJ)
Calories from fat 35.87 Kcal
% Daily Value*
Total Fat 3.99g 6%
Cholesterol 10.65mg 4%
Sodium 564.06mg 24%
Potassium 167.52mg 4%
Total Carbs 18.44g 6%
Sugars 5.17g 21%
Dietary Fiber 1.65g 7%
Protein 3.8g 8%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 5%
Iron 0.9mg 5%
Calcium 48.9mg 5%
Amount Per 100 g
Calories 52.02 Kcal (218 kJ)
Calories from fat 14.97 Kcal
% Daily Value*
Total Fat 1.66g 6%
Cholesterol 4.44mg 4%
Sodium 235.42mg 24%
Potassium 69.92mg 4%
Total Carbs 7.69g 6%
Sugars 2.16g 21%
Dietary Fiber 0.69g 7%
Protein 1.58g 8%
Vitamin C 1.4mg 6%
Vitamin A 0.1mg 5%
Iron 0.4mg 5%
Calcium 20.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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